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Description
A shepherd’s pie variation using Cracker Barrel’s hashbrown casserole as a topping.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 30 oz Cracker Barrel Hashbrown Casserole, prepared
Instructions
- Preheat oven to 375°F (190°C).
- Brown ground beef in a large skillet over medium-high heat. Drain excess grease.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
- Stir in frozen peas, beef broth, Worcestershire sauce, and thyme. Season with salt and pepper.
- Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Pour the beef mixture into a 9×13 inch baking dish.
- Spread the prepared Cracker Barrel Hashbrown Casserole evenly over the beef mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- For a vegetarian option, substitute the ground beef with lentils or a plant-based ground.
- Add a layer of shredded cheese between the beef mixture and the hashbrown casserole for extra flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg