As a big fan of shepherd’s pie, I realized it’s been too long since we last had it—so it was definitely time to make one!
We started by cooking the meat and veggies on our trusty mighty mini camp oven cooker. Meanwhile, we prepared a mix of potato and sweet potato for the perfect mash topping. To finish it off, we added a generous amount of chipotle shredded cheese, which brought an extra kick of flavor and created a golden, crusty cheesy top.
The result? A delicious dinner that also gave us enough leftovers for two more lunches—a real value meal!
All cooked in Morg’s Pots our Honeycomb non stick easy clean stainless steel pots.
Check out You Tube video here