I really hate Shepherd's Pie. I always have. My mom's version combined a
number of ingredients that I hated as a child. Namely....green beans, tomato sauce,
weirdly crusty mashed potatoes. But recently it was 5:30pm and I have
no dinner planned yet. I assessed the cupboards and realized I could
make a Shepherd's pie, my husband's favorite. Ugh. I could not find a
recipe so I winged it and voila!
I feel very lame saying this, but it was the best Shepherd's Pie I had ever had. Quickly I jumped up and wrote down the recipe. We decided we're not too into melted cheese on top, but if you wanna add it...go for it.
I feel very lame saying this, but it was the best Shepherd's Pie I had ever had. Quickly I jumped up and wrote down the recipe. We decided we're not too into melted cheese on top, but if you wanna add it...go for it.
Emilie’s Shepherds Pie
2 lbs. lean ground beef
1 c. diced onion
2 cloves minced garlic
2 large carrots, peeled and diced to 1/4"
1 c. frozen peas
1-2 T. seasoning salt
1 (14 oz.) can tomato sauce
3-4 c. prepared mashed potatoes
(I used instant potato flakes to make my mashed potatoes and it was great!)
-Put carrots into small bowl with 1/4 c. water and cover with plastic. Microwave on high for 6 minutes or until tender. Set aside. (you may also substitute frozen carrots, but it won't taste nearly as homemade)
-Saute onion and garlic until soft. Add beef and fry until brown. Drain. Add seasoning salt and stir to coat meat.
-Add tomato sauce, carrots and peas. Stir to combine.
-In separate bowl make 3-4 c. mashed potatoes using instant potato flakes (or use leftover mashed potatoes).
-Pour into 9x13 pan and top with layer of mashed potatoes.
2 lbs. lean ground beef
1 c. diced onion
2 cloves minced garlic
2 large carrots, peeled and diced to 1/4"
1 c. frozen peas
1-2 T. seasoning salt
1 (14 oz.) can tomato sauce
3-4 c. prepared mashed potatoes
(I used instant potato flakes to make my mashed potatoes and it was great!)
-Put carrots into small bowl with 1/4 c. water and cover with plastic. Microwave on high for 6 minutes or until tender. Set aside. (you may also substitute frozen carrots, but it won't taste nearly as homemade)
-Saute onion and garlic until soft. Add beef and fry until brown. Drain. Add seasoning salt and stir to coat meat.
-Add tomato sauce, carrots and peas. Stir to combine.
-In separate bowl make 3-4 c. mashed potatoes using instant potato flakes (or use leftover mashed potatoes).
-Pour into 9x13 pan and top with layer of mashed potatoes.
-Bake at 450* for 15-20 min or until bubbly and slightly brown on top.
If Freezing:
- Cover UNBAKED casserole with aluminum foil and freeze for up to 6 months.
If Freezing:
- Cover UNBAKED casserole with aluminum foil and freeze for up to 6 months.
- Thaw for 24 hours in fridge.
- Bake with foil on at 350* for 20 min. Remove foil and bake 10-15 more minutes or until bubbly and slightly brown on top.
- Bake with foil on at 350* for 20 min. Remove foil and bake 10-15 more minutes or until bubbly and slightly brown on top.
1 comment
I've made shepherd's pie exactly once and it's fine but my kids didn't love it (they don't like mashed potatoes). So here's my beef (heh) with freezing it: if you have to thaw it for 24 hours it defeats the purpose of the freezer meal, doesn't it? You still have to plan ahead! What I want in a freezer meal is the ability to realize at 3:00 pm that you don't have anything for dinner so you pull something out and cook it real quick. I don't think that exists, but that's what I want.
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