This recipe for Really Easy Shepherd’s Pie is one of those meals I keep in the back of my mind for when I just want something easy and quick to make that will also fill up my hungry family. It’s got all our favorites – ground beef, corn, peas, mashed potatoes, and cheese!
The first time I made it, Chris and the kids cleaned their plates and asked for seconds, which is pretty much the highest compliment my cooking can get
If you like simple recipes, feel free to print this out and make it, then come back and let me know! (edited to add: turns out I got ahead of myself with the ziplist recipe plugin, I need to email them for a key first, so for now, feel free to copy/paste the recipe if you want!
Really Easy Shepherd’s Pie
One pound ground beef-not too lean, I used 80/20
Salt, Garlic powder, onion powder
One envelope brown gravy mix
Water for making gravy
Frozen green peas (about a cup)
Frozen corn kernels (about a cup)
Instant roasted garlic mashed potatoes (or plain, or homemade)
Shredded cheddar cheese
Brown the ground beef in a skillet, seasoning with salt, garlic powder and onion powder to taste.
Dump it into a colander to drain, then put back in skillet.
While the ground beef is browning, microwave the peas and the corn until defrosted.
Make the gravy according to the directions and stir it into the ground beef, set aside.
Add the peas and corn to the beef, stir to combine, and pour it into an oven-proof casserole.
If you are using instant mashed potatoes, make them according to package directions.
Top the ground beef and veggies with the mashed potatoes, spreading gently over the top. Sprinkle the surface of the potatoes with the shredded cheddar.
Put it in the oven at 375 (your temperature may vary depending on your oven) until the cheese melts and the middle is warm.