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
Edible White Chocolate Sugar Cookie Dough in a round white bowl with a wooden rubber spatula inside thumbnail image.

Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.

 

Cinnamon Almond Butter Snickerdoodles on a cooling rack with Justin's peanut butter jar and white cloth on a wood background

Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.