Justins nutty shepards pie

Nutty Shepard’s Pie

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 lb lean ground beef or lamb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup beef broth
  • 2 tablespoons JUSTIN’S® Cinnamon Almond Butter
  • 10 oz frozen mixed vegetables
  • 3 cups leftover mashed potatoes
  • salt and pepper, to taste
  • Fresh parsley, optional

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. In a medium skillet, brown the meat over medium-high heat, breaking it up with a spatula as you cook it. Season with salt, pepper, onion powder and garlic powder.
  3. Add the broth and almond butter, and cook 3-5 minutes more, or until slightly reduced.
  4. Transfer into a 4-quart casserole dish and spread the vegetables evenly over the top.
  5. Spread the mashed potatoes on top of the vegetables with a spatula.
  6. Bake, uncovered, for 15- 20 minutes, or until lightly browned. Serve warm with a sprinkle of fresh parsley.
INGREDIENTS
  • 1 lb lean ground beef or lamb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup beef broth
  • 2 tablespoons JUSTIN’S® Cinnamon Almond Butter
  • 10 oz frozen mixed vegetables
  • 3 cups leftover mashed potatoes
  • salt and pepper, to taste
  • Fresh parsley, optional
DIRECTIONS
  1. Preheat oven to 425 degrees F.
  2. In a medium skillet, brown the meat over medium-high heat, breaking it up with a spatula as you cook it. Season with salt, pepper, onion powder and garlic powder.
  3. Add the broth and almond butter, and cook 3-5 minutes more, or until slightly reduced.
  4. Transfer into a 4-quart casserole dish and spread the vegetables evenly over the top.
  5. Spread the mashed potatoes on top of the vegetables with a spatula.
  6. Bake, uncovered, for 15- 20 minutes, or until lightly browned. Serve warm with a sprinkle of fresh parsley.
Great Summer Recipes
Vanilla Almond Baked Doughnut Holes in a white bowl with coffee and Justin's peanut butter jar

Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.

Maple Almond Butter Banana Nice Cream on a cone dunked in a small white bowl with slices bananas in another bigger white bowl

I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!

 

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Dairy Free Chocolate Hazelnut Cinnamon Rolls (a very close up shot)

Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.