Wednesday, October 1, 2014

Shepherd's Pie with Slow-Roasted Tomatoes and Green Beans

Shepherd's Pie with Slow-Roasted Tomatoes and Green Beans

Ground beef, slow-roasted tomatoes, and green beans tucked underneath a mashed potato crust.

Do you have any roasted tomatoes in your freezer? Ever since I first read Alanna's tutorial on Slow Roasted tomatoes, I've managed to put up at least a few bags each year. This year it's been cool enough that I've been roasting and canning in equal amounts.

I add roasted tomatoes primarily to spaghetti sauce, but every once in a while I play, like with this Enchilada sauce. This recipe uses leftover mashed potatoes and slow-roasted tomatoes to make an improved--and soup can free [not that there's anything wrong with a can of soup] version of a family favorite casserole.
I usually make my beloved Shepherd's Pie with a can of tomato soup. Since I've canned so many tomatoes and learned how to make Creamy Tomato Soup with Home-canned Tomatoes I don't have any tomato soup cans left in the pantry. I've still got cream of chicken soup for my Turkey Divan, though, and I don't foresee altering that recipe any time soon. My family loves it just the way it is.  Except I've got a kale version coming . . . but hey, that was my spouse's idea.

When you've got excess fresh green beans it's simple to freeze them. Trim to bite size, snap off the ends and strings [yes, there are many stringless varieties but I like sitting around nagging snapping beans with my family. I think it builds character relationships]. Blanch the beans [quickly dip into boiling water for a minute until they are bright green, then scoop out and dunk in cold water]. Spin them dry, lay out on a parchment or wax paper-lined tray, and freeze for several hours. I usually do this when I'm cooking pasta--do the beans first--and freeze overnight. I never dunk my beans in an ice water bath.  If I ever live in a place with an automatic ice maker, perhaps I'll try it.  Once the beans are frozen, transfer to bags or jars for long term storage.
I took this with my phone--just wanted to show a bit of process real quick.

Shepherd's Pie with Slow-Roasted Tomatoes and Green Beans

1 pound ground beef
¾ cup chopped onion
3 cups green beans, blanched
2 cups slow roasted tomatoes (link to Alanna's great tutorial)
2 teaspoons Worcestershire sauce
¾ teaspoon dried oregano
¾ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese
4 to 5 cups mashed potatoes (link to my Make Ahead Irish Mashed Potato Casserole)

Preheat oven to 375 degrees Fahrenheit. Brown ground beef and onion in large skillet over medium heat. Drain. Add green beans and sauté 5 minutes, add tomatoes and seasonings and stir, sauté until heated through (about 8 to 10 minutes). Transfer to casserole dish, top with cheddar cheese and mashed potatoes, then bake for 30 minutes.

This post is linked up with the Clever Chicks Blog HopTasty Tuesdays


  1. I don't have any roasted tomatoes in my freezer but now I wish I did because I would love some of this!

    1. Alyssa,
      When you get your hands on a pile of tomatoes, take a bit of time and roast a pan or two. They are so handy to have around.

  2. This is my kind of dinner! Thanks for linking up with What's Cookin' Wednesday!

    1. Karly,
      Even though it's not Tex-Mex? I'm honored!
      Thanks for hosting!