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BRAD'S SHEPHERD'S PIE

Cooking the Cowboy Way
by Grady Spears with June Naylor
This easy recipe is a favorite supper at Homeplace Ranch. Brad McCarthy makes it with whatever variety of vegetables he has on hand, and serves a bowl of extra vegetables on the side. You can't go wrong with brown gravy on top.     Homeplace Ranch
Serves 6


Ingredients

• 2 teaspoons vegetable oil
• 1 pound ground sirloin
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup green or yellow beans, trimmed and cut into 1-inch lengths
• 2 cups peeled, sliced carrots
• 3 ears corn, shucked, with kernels removed
• Kosher salt and freshly ground black pepper
• 3 teaspoons dried thyme
• 3 teaspoons dried rosemary
• 3 cups mashed potatoes


Directions

Preheat the oven to 350°F.

Heat the vegetable oil in a large skillet over medium heat and add the meat and onion. Cook until the meat browns and the onion is translucent, about 5 minutes.
Add the garlic, green beans, carrots, and corn; cover and cook, stirring occasionally, until the vegetables are just tender, 5 to 7 minutes.
Season with the salt and pepper and herbs, and stir.

Remove from the heat and scoop the mixture into a 6 by 9-inch buttered casserole dish.

Cover with the mashed potatoes and bake until browned at the edges, about 30 minutes.

Serve with brown gravy, if desired.
 

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