What's For Dinner?

Easy Shepherd’s Pie

I got my first shepherd’s pie when my first son was born, and fell in love. It was the most incredibly easy recipe: cooked ground beef, a can of beef gravy and a can of mixed veggies topped with prepared instant mashed potatoes and baked for 20 minutes on 350.

My version is not that much different. The main deviation is that instead of using canned beef gravy (oh so bland), I discovered a British shepherd’s pie seasoning in the international aisle at Kroger. (I do NOT prepare this using the recipe on the back of the package.) I have no idea what’s in that stuff, but it is divine. Best of all, my entire family loves this meal that I can prepare ahead of time and just heat up at supper time.

1 lb ground beef
1 package Coleman’s Shepherd’s Pie seasoning
2 cups water
1 can of mixed veggies (you can also use frozen; use as little or as much as you prefer. Fresh veggies are okay too, but you’ll probably want to cook a little longer.)
1 package of instant mashed potatoes (I use regular size, but family size wouldn’t hurt.)

Fully cook the ground beef. (You can drain the fat, but personally I think the little bit of fat in lean ground meat ain’t gonna kill you as long as you’re not eating it every day. It adds to the flavor.)

Sprinkle seasoning mix and water over the ground beef, mix and bring to a simmer.

Place beef mixture in a casserole dish, adding mixed veggies and mixing thoroughly. (If using frozen veggies, rinse under warm water to thaw slightly.)

Prepare instant mashed potatoes as directed on the package. FYI, some require only water, others require milk and/or butter, so be prepared before you start making the meal!

Spread cooked mashed potatoes evenly over beef and veggies. Sprinkle with paprika.

Bake uncovered at 350 degrees for about 20 minutes (longer if using fresh veggies).


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