Troppello’s Kitchen: Shepherd’s Pie with Beef Stew Cubes and Spinach
by Joanne Troppello
I’ve never made Shepherd’s Pie before. I’ve seen some recipes that called for ground beef. However, I decided to try it with the second packet of beef stew cubes that we ordered from Butcher Box. The first packet I used to make beef stew. The shepherd’s pie turned out well and tasted delicious.
1 lb. Beef stew cubes – cut into smaller pieces
1 lb. Spinach – chopped (I used frozen spinach)
2 Medium sized tomatoes chopped
3-4 Medium sized potatoes (peeled and sliced)
1½ Cups of water
2 tbsp of Italian dressing
2 tbsp of Olive oil
2 tbsp of Balsamic vinegar
2 tbsp of Red wine vinegar
2 tbsp of Marinara sauce
2 tsp of Garlic powder
2 tsp of Morton’s season salt
1. Preheat the oven to 350 degrees or 450 degrees if you need it to bake faster (like I did).
2. Cut the beef stew cubes into smaller pieces and place them in a 9 x 9 baking dish.
3. Dice the tomatoes and add them on top of the beef cubes in a level layer.
4. Add the chopped spinach and place it on top of the tomatoes in a level layer. Pour in 1½ cups of water. Drizzle on the Italian dressing, balsamic vinegar, red wine vinegar, and marinara sauce. Add half the garlic powder and half the Morton’s season salt.
5. Peel the potatoes and cut them into thin slices. Thinner is better, so they cook more quickly and evenly. Layer the potatoes on top of the spinach. Drizzle the olive oil on top of the potatoes and add the rest of the garlic powder and Morton’s season salt.
6. Bake at 350 degrees for 1½ hours or at 450 degrees for an hour.
Sunflower Quest: Shepherd's Pie with Beef Stew Cubes and Spinach – Troppello's Kitchen Ep. 5
Have you ever made Shepherd’s Pie? What ingredients do you add?
About the Author
Joanne Troppello is an author, writer, and poet. She is the publisher of the online Christian lifestyle magazine, Mustard Seed Sentinel.