Quick Shepherd’s Pie

Pinit

 
In the mood for Shepherd’s Pie but don’t have the normal 2 or so hours required for the recipe? This shortcut recipe should satisfy your craving! Like most of our shortcuts, this meal can be adapted to your tastes and what you have on hand.

This quick shepherd’s pie is actually a recipe that I created, though I did use inspiration from several other shepherd’s pie recipes. I used my 4 cute red mini cocottes (ramekins) for individual servings, though you could just use a casserole dish.

Quick Shepherd’s Pieserves 4

Recipe Ingredients:

  • 1 pound ground beef (I use lean 93/7)
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • At least 3/4 cup beef broth (I use low sodium)
  • 2 cups cooked vegetables of your choice. I used a 16 oz frozen steam-in-the-bag medley of green beans, peas, corn, and carrots. You could use fresh or canned if you wish.
  • 2 cups mashed potatoes (Whole potatoes or instant potatoes for even more of a shortcut. Our recipe for mashed potatoes below)
  • Salt, pepper, herbs or other seasonings to taste (Worcestershire works well also)
  • 1/2 cup shredded cheddar cheese (optional!)

Mashed potatoes:

  • 6-8 yukon gold potatoes
  • 1/2 cup milk (or more), warmed
  • 2-3 tablespoons butter
  • Salt and pepper to taste

Cook potatoes – mine were steam-in-the-bag potatoes, so I just had to microwave them for a few minutes. Warm the milk in the microwave for a few seconds. In a mixing bowl, mash the potatoes with a potato masher and slowly add milk and butter, continuing to mash until they’re at desired consistency. You may need to add more milk depending on the size of your potatoes. Season with salt and pepper.

Recipe Directions:

In a large skillet, cook your ground beef over medium-high heat with the tomato paste and flour. While the beef is cooking, I microwaved my steam-in-the-bag veggies (and my steam-in-the-bag yukon gold potatoes for the mashed potatoes).

Once beef is browned, add the cooked vegetables and the beef broth to the skillet. Season to taste. I used 2 teaspoons garlic powder, 2 teaspoons powdered onion, some chopped fresh oregano, and salt and pepper. Heat the mixture over medium-high heat until it boils, stirring occasionally. (While this is cooking, I mash my potatoes as described above).

After the mixture boils, turn off heat. Depending on the consistency, you may want to add a bit more beef broth. Spoon mixture into cocottes/ramekins about 3/4 full.

Top with mashed potatoes to the brim. Sprinkle cheddar cheese on top.

Broil in the oven on high for about 5-7 minutes, until cheese melts and potatoes start to brown.

Enjoy!

Pinit

 
We give this dish 3.5 out of 5 herbs. The best thing about this recipe is the flexibility. You could use any vegetable combination you wish. Have some mushrooms you want to throw in? Just cook them with the beef mixture! Leftover veggies from the night before? Use them up in this dish! We love adaptability!

Quick Shepherd's Pie
Author: 
 
Ingredients
  • 1 pound ground beef (I use lean 93/7)
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • At least 3/4 cup beef broth (I use low sodium)
  • 2 cups cooked vegetables of your choice. I used a 16 oz frozen steam-in-the-bag medley of green beans, peas, corn, and carrots. You could use fresh or canned if you wish.
  • 2 cups mashed potatoes (Whole potatoes or instant potatoes for even more of a shortcut. Our recipe for mashed potatoes below)
  • Salt, pepper, herbs or other seasonings to taste (Worcestershire works well also)
  • 1/2 cup shredded cheddar cheese (optional!)
  • Mashed potatoes (if not using instant):
  • 6-8 yukon gold potatoes (we used steam-in-the-bag)
  • 1/2 cup milk (or more), warmed
  • 2-3 tablespoons butter
  • Salt and pepper to taste
Instructions
  1. In a large skillet, cook your ground beef over medium-high heat with the tomato paste and flour. While the beef is cooking, I microwaved my steam-in-the-bag veggies (and my steam-in-the-bag yukon gold potatoes for the mashed potatoes).
  2. Once beef is browned, add the cooked vegetables and the beef broth to the skillet. Season to taste. I used 2 teaspoons garlic powder, 2 teaspoons powdered onion, some chopped fresh oregano, and salt and pepper.
  3. Heat the mixture over medium-high heat until it boils, stirring occasionally. (While this is cooking, I mash my potatoes as described below).
  4. After the mixture boils, turn off heat. Depending on the consistency, you may want to add a bit more beef broth. Spoon mixture into cocottes/ramekins about 3/4 full.
  5. Top with mashed potatoes* to the brim (see below for recipe). Sprinkle cheddar cheese on top.
  6. Broil in the oven on high for about 5-7 minutes, until cheese melts and potatoes start to brown.
  7. *For mashed potatoes, if not using instant - cook potatoes - mine were steam-in-the-bag potatoes, so I just had to microwave them for a few minutes. Warm the milk in the microwave for a few seconds. In a mixing bowl, mash the potatoes with a potato masher and slowly add milk and butter, continuing to mash until they're at desired consistency. You may need to add more milk depending on the size of your potatoes. Season with salt and pepper.

 


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