There’s nothing I love more on a chilly day than shepherd’s pie. It’s warming and filling and packed with veggies and meat to get you through the winter weather. There are a million variations on shepherd’s pie- it’s the perfect food to really personalize to your tastes. Do you hate peas? Don’t use them! Add green beans, use sweet potatoes as your topping...really, the sky's the limit.
Over the years I have made shepherd’s pie from scratch: peeled and boiled and mashed the potatoes; trimmed green beans; even made cranberry sauce from scratch to add as a layer. But recently I’ve been a bit more pressed for time, and I have found a lot of joy in what I’m calling “Poor Man’s Shepherd’s Pie.” It’s very simple and less time consuming- perfect for busy nights.
While it might not be quite as delicious as a made from scratch, intentional pie, it really is yummy and much better for you than most fast food.
You will need:
1 pound ground beef
Salt and pepper
2 cloves diced garlic
½ Vidalia onion
Instant mashed potatoes packet
Bag of frozen mixed veggies (I like the corn, carrot, green bean mixture, but use whatever you like)
Paprika
Butter
Add diced onion to a pan with olive oil; cook until translucent. Add ground beef, diced garlic, salt, and pepper. Cook until meat is browned. Set aside.
Make instant mashed potatoes according to the package. Set aside.
In a baking dish, layer the meat mixture on the bottom of the dish. Cover with the frozen mixed vegetables (these will cook through in the oven). Cover entire dish with the instant mashed potatoes.
Top mashed potatoes with small pats of butter to taste, and a few pinches of paprika.
Place shepherd’s pie in a 425 degree oven for about 10 minutes or until the top of the potatoes are stiff and slightly browned.
Serve with a side salad and the fireplace channel on Netflix.
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