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!
- 2 pie crust, I use the refrigerated kind
- 1 box Fareway Herb & Butter instant mashed potatoes
- 2 lb. ground beef
- 1 can whole kernel corn
- 1 can sliced green beans
- 2 cups beef gravy
- 1 cup shredded mozzarella
- Worchestershire Sauce
- Salt
- Pepper
- Minced Onions
- Unroll pie crust in a greased pie pan and bake at 350 for about 10 minutes or until lightly browned.
- Brown ground beef with salt, pepper, & onions.
- Make instant mashed potatoes according to directions on box.
- Drain corn & green beans and stir together with meat.
- After making gravy, stir into meat and veggie mixture and add a hearty sprinkle of worchestershire sauce.
- Stir in mozarella cheese
- Pour into baked pie crust.
- Top with mashed potatoes
- Bake for 15 minutes at 350 and then broil for about 5 minutes or until potatoes are golden brown.
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!
Love shepherd’s pie!
I think you would like this too!
This looks like another winner, Katy. Your banana story made me giggle. One time my mom set out a bag of what she thought was meatballs to thaw for dinner. Big surprise later —it was mice for my brother’s pet snake. UGH! We obviously had something else for dinner that night. Lesson learned—don’t use bread sacks to freeze things in and not label them.
Oh my goodness! I don’t think I would have ever froze anything again! Actually, I would have to buy a new fridge! Lol! That just made my day!
This looks quite creative. Glad you caught the bananas:)
You’ve got to get creative when you’ve got picky eaters in the house!
Myles loves Shepherd’s pie too.
If you give this a try, let me know What he thinks!
My mother in l aw made shepherd’s pie, and my hubby loves it! Happy memories for him! thanks for sharing at our PiDay Link up Party!
Thanks for hosting!!
My hubby loves Shepherds pie and I almost never make it for him! Poor guy! I need to do that and your post has reminded me to just surprise him this week with it! He’ll be thrilled! Thanks for joining the Easter Leftover Makeover Recipe Party
It always feels good to make them their favorite foods!