We don’t make casseroles very often now but I do remember making them weekly when I was a single mom; they almost always included canned cream of chicken or mushroom soup, a pound of protein in the form of chicken or ground beef and a frozen vegetable – usually carrots or corn. Add a tossed green salad and dinner was on the table in about an hour.
This Farmer’s Ranch Cottage Pie is a nod to a traditional Shepard’s Pie; I’ve made a few swaps such as ground beef for lamb and I’m also using Sabra Farmer’s Ranch Greek Yogurt Dip in lieu of the usual butter, milk, cream and cheese in the mashed potato topping – it is just as luxurious and creamy!
We all know dips are perfect paired with chips or served alongside a gorgeous platter of fresh crudite – but they’re are also great as a salad dressing, a base for soups and can even be used as a spread for sandwiches. All of Sabra’s Greek Yogurt Dips are made using fresh-from-the-farm vegetables – real ingredients made by real people.
Keep it real and head on over to Sabra’s Nothing Hidden site to grab a $2 off coupon on dips to pack in lunches, for dipping your favorite snacks or your next get-together! Be sure to share your recipes on social media and use the hashtag #NothingHidden – I’d love to see what you make!
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
FARMER’S RANCH COTTAGE PIE
- 4 cups peeled and cut, 1-inch cubes yukon gold potatoes
- 3/4 cup Sabra Farmer’s Ranch Greek Yogurt Dip
- 1 Tablespoon olive oil
- 1 cup onion peeled, chopped
- 1 cup carrot peeled, chopped
- 1 pound ground beef
- 1 cup frozen peas
- 1 Tablespoon tomato paste
- ½ cup chicken broth
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- Preheat oven to 375 degrees
- In a large pot, cook the potatoes in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender when pierced with a fork – about 20 minutes
- Drain the potatoes and in a large bowl, mash the potatoes together with the Farmers Ranch Greek Yogurt Dip until smooth; set aside
- In a large skillet, over medium-high heat, heat the oil and add the onion and carrots and saute for 5 to 7 minutes or until the onions are translucent
- Add the meat to the onion mixture and cook for another 5 minutes, breaking up any clumps with a wooden spatula, until the meat is nicely browned
- Drain any excess fat from the meat mixture and stir in the peas, broth, and tomato paste; stir until well blended
Pour the mixture into a 1½-quart baking dish; spread the potatoes evenly over the meat mixture and bake uncovered for 30 minutes or until golden
- Cool for 10-minutes and serve