Shepherd’s Pot Pie


1 pound ground chuck beef
1 medium onion, chopped
1 garlic clove, minced
¼ teaspoon dried thyme
2 tbsp ketchup
1 tbsp flour
10 ounces of frozen mixed vegetables
salt and pepper
3 cups Green Ganja Smashed Potatoes
1 ½ cups shredded sharp cheddar cheese, divided


First, make or heat up your mashed potatoes. Add cannabutter if necessary and stir until it melts completely, then add 3/4 cup of cheddar cheese. Remove from heat.

Preheat oven to 425ºF. Heat a large pan over high heat. Cook the beef, breaking it up with a metal spatula, until it is grey, not pink; about 5 minutes. Add the onion and garlic and cook for another 4 or 5 minutes, until onions are soft and lightly browned.

Spoon the beef and veggies into your casserole dish in an even layer. Add the mashed potatoes to the top layer and use the tines of a fork to make decorative patterns. Creating more surface area allows the potato layer to get crispy and golden brown on top. We created a pot leaf shape that we filled in with additional cheddar cheese, but you can always just sprinkle the remaining cheese over the top.

Bake for 15 minutes and allow to rest for 5 minutes before serving. Enjoy!