recipe: Shepherd's Pie for the Single Mom
I tried looking for an easy shepherd's pie recipe this afternoon, and all the "easy", "fast", "done in 30 minutes!" recipes included things like boiling potatoes and chopping veggies and making rue. I'm functionally a single mom. Ain't nobody got time for that.
So here's my (work in progress) recipe for Shepherd's Pie.
Ingredients
2lbs ground meat, lamb is traditional but beef works fine (not too lean, you'll need the fat)
30-35oz canned veggies of your choice, I used about 32oz of green beans, peas, carrots, and corn
about 1 cup (8 oz) of beef stock
handful of flour
instant potatoes, about 8-servings amount (plus milk, salt, and butter as needed for the mix)
seasonings to taste: I used pepper, thyme, and rosemary
Worchestershire sauce (I forgot it this time but I meant to add it in; try it next time....)
handful of shredded cheese - I used sharp cheddar
Tools
9x13 baking dish
saute/sauce pan and flipper
stove pot
wooden spoon
Directions
1. brown and crumble the meat in the sauce pan
2. add in the beef stock and the flour, stir in more flour as needed until you get a gravy-like consistency and all the liquid is gone
3. add the canned veggies (and at least some of the veggie juice, for simmering purposes) and seasonings/Wooster sauce to the pan; let simmer on the stove while making the instant potatoes
4. make the instant potatoes; use extra milk so they're creamy and spread-able
5. spread the meat-and-veggies mixture into the bottom of the baking dish; spread the mashed potatoes over the meat-and-veggies as a layer, and smooth down
6. bake at about 350F for 20-30mins, just to get all the flavors to meld and the last of the juices to bubble out; for the last minute of bake time, pull out the bake dish and sprinkle cheese over the mashed potatoes, bake until melted; let cool and serve!
So here's my (work in progress) recipe for Shepherd's Pie.
Ingredients
2lbs ground meat, lamb is traditional but beef works fine (not too lean, you'll need the fat)
30-35oz canned veggies of your choice, I used about 32oz of green beans, peas, carrots, and corn
about 1 cup (8 oz) of beef stock
handful of flour
instant potatoes, about 8-servings amount (plus milk, salt, and butter as needed for the mix)
seasonings to taste: I used pepper, thyme, and rosemary
Worchestershire sauce (I forgot it this time but I meant to add it in; try it next time....)
handful of shredded cheese - I used sharp cheddar
Tools
9x13 baking dish
saute/sauce pan and flipper
stove pot
wooden spoon
Directions
1. brown and crumble the meat in the sauce pan
2. add in the beef stock and the flour, stir in more flour as needed until you get a gravy-like consistency and all the liquid is gone
3. add the canned veggies (and at least some of the veggie juice, for simmering purposes) and seasonings/Wooster sauce to the pan; let simmer on the stove while making the instant potatoes
4. make the instant potatoes; use extra milk so they're creamy and spread-able
5. spread the meat-and-veggies mixture into the bottom of the baking dish; spread the mashed potatoes over the meat-and-veggies as a layer, and smooth down
6. bake at about 350F for 20-30mins, just to get all the flavors to meld and the last of the juices to bubble out; for the last minute of bake time, pull out the bake dish and sprinkle cheese over the mashed potatoes, bake until melted; let cool and serve!