Shepherd’s Pot Pie

Digging through the freezer and cupboards trying to figure out what to make for supper can sometimes be a challenge.  Recently, as T and I were pondering this specific quandary, I came across Val of Corn, Beans, Pigs, & Kids recipe for Shepherd’s Pie.  We tried this a few months back and enjoyed it, but I also know T well enough to know that he likes something with a bit more substance to it (Val’s recipe is broth based).  I also know how much he loves pot pies, so I decided to combine both and come up with my own recipe.

Before I share the recipe with you, I have to confess something.  I’d love to tell you that I am one of “those” women.

You know, the ones who can all their vegetables (or freeze them), make all breads and crusts from scratch, never use instant potatoes, etc.

Well, I’m not.  I do some canning and freezing and I do some homemade goods, but not all and not all the time.  That’s just the way it is.  As a full-time wife, step-mom, and someone who works a full-time job PLUS several side jobs sometimes convenience and ease wins!  So, please be nice and keep that in mind with the following recipe!

Now, obviously this recipe leaves a lot of room for interpretation.  You can use fresh or frozen vegetables.  You can use homemade mashed potatoes.  What I used and included in the recipe is what I had on hand!  T really enjoyed it, had seconds, and ate the rest for lunch the next day!  This is definitely something that we’ll be putting into normal rotation this winter.  In fact, this recipe makes enough for 2 pies, so I made one pie and froze the rest of the “filling” for another quick meal!

A little humor for your day…the day that I made this I pulled a container out of the freezer that I was positive was beef broth.  It looked like beef broth and I was excited to use it to make my gravy!  Imagine my surprise when it was thawed and I opened it to pour it into the sauce pan to find that it was pureed bananas!!  :-O  T was very grateful that I didn’t use it to make the gravy!