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
Balsamic Almond Butter Dipping Sauce dipped with meatballs in a small round white bowl against a blue fabric background

Let’s be honest, dipping sauce makes just about everything better. Meatballs? Better. Breadsticks? Yup. Vegetables? AKA dip holders. This Balsamic Almond Butter Dipping Sauce takes 5 minutes to make, uses ingredients you probably already have on your shelf, and is just about the best dipping sauce out there. I can assure you it’ll bump your appetizer up a notch, or 10. 

Apple Fries stacked on a ceramic plate, covered in Loaded dressing and toppings, on a dark wooden tabletop

Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.

No Bake White Chocolate Peanut Butter Cheesecakes on a white cloth background with Justin's white chocolate peanut butter cup

Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!

 

Raw Chocolate Hazelnut Superfood Fudge Brownies cut into 24 square pieces to fit entirely into the picture dimensions

Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!