Optional: mushrooms,peppers, shredded carrots or other veggies
8medium potatoesdiced
1/4cupbutter
1/2cupmilk
1/2tspgarlic powder
1/2tspchicken bouillon
1 1/2cupshredded cheese
Optional: green onion for garnish
Instructions
Preheat oven to 350 degrees F.
In an oven-safe dutch oven or cast iron pan (I used my 12" cast iron skillet), cook bacon, sausage (crumbled) and onion until meat is browned.
Meanwhile, start your potatoes boiling in salted water. Boil 8-10 minutes or until easily pierced with a knife.
To the meat, add in oregano and garlic and cook 1 minute. Add in ham, pepperoni, spinach, tomato sauce, tomatoes and any other vegetables and cook until hot. Turn off the heat.
Drain potatoes and mashed with butter, milk, garlic powder and bouillon(optional -- I just like the flavour it gives!). Spread on top of meat in skillet or dutch oven and bake for 20-30 minutes until bubbling around the sides. Top with cheese and broil for 1-2 minutes until melted and starting to brown. Serve.
Notes
Leftovers:Finished shepherd’s pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge (if frozen), then microwave, warm on the stove, or cover with foil and bake in the oven at 350ºF until warmed through.Variations:
Add veggies. You can use whatever veggies you like! I’ve used mushrooms, peppers, and shredded carrots but you could try adding peas, corn, parsnips, broccoli florets, zucchini, you name it. Whatever you use, be sure that the veggies are cut small enough that they cook evenly and fully and incorporate well with the other ingredients.
Use another meat. I love the Italian sausage, bacon, ham, and pepperoni combo but you can use any combination you like. Swap any of the meat out for ground lamb, beef, turkey, chicken, etc.