Simple Shepherd’s Pie

During the winter months I’m always in the mood for comforting, quick dinners. This Simple Shepherd’s Pie is one of our family favorites. It’s warm and wintry, but it’s also easy. It uses a lot of items from your food storage freezer and pantry too, so it’s great for a last-minute dinner idea.

I’ve always loved Shepherd’s Pie. I learned how to make this early in our marriage using a pioneer cookbook I had. The recipe in that book uses Worcestershire sauce, which is still yummy. But then I saw that my SIL Amy (yes, that same Amy who shares her recipes HERE) uses Campbell’s Tomato Soup and I tried that out. Now I use that more often, because it’s always an item in my food storage and the kidlets love it.

This simple Shepherd’s Pie makes an easy one-dish meal.

Ingredients:

2-3 carrots, diced (canned or frozen carrots work too)

1 lb ground beef

1/2 onion chopped (or 1/4 cup of dried onion flakes)

1 minced garlic glove (or garlic powder works too)

1-2 cans of green beans (fresh or frozen would be fine as well)

2 cans of condensed tomato soup

salt and pepper to taste

2-3 cups of mashed potatoes (I use real ones but potato flakes work great also)

2 cups shredded cheese

1. Cook the diced carrots in a pan first. Let them boil in water to soften them. I make mine in a big frying pan that can go directly into the oven. You can also transfer it all later into a casserole dish.

2. When carrots are tender, add garlic, onions, salt and pepper, and ground beef. Cook until beef is cooked through and crumbled.

3. Add green beans and tomato soup. You can add some water here if you need to for desired consistency. You don’t want it to be too runny, but some of the moisture will begin to boil out, so keep that in mind. Simmer over medium heat for about 15-20 minutes. If you are going to use a casserole dish, then transfer all the meat sauce after it’s cooked.

4. Spread mashed potatoes on top. I often use leftover mashed potatoes. Or you can boil 3-4 potatoes while you cook the meat sauce and then mash them up right there. Potato flakes work too–though we are fans of real potatoes since My Man grew up on a potato farm.

5. Top with shredded cheese. I often use colby jack cheese, as pictured here. But just use your fave. Melt cheese in the oven at 350 for 5-10 minutes. Stay close by to make sure you don’t over cook it.

Serve it immediately OR save for the next day. This is a great make-ahead meal. It also freezes well.

Enjoy!

Simple Shepherd’s Pie

2-3 carrots, diced (canned or frozen carrots work too)

1 lb ground beef

1/2 onion chopped (or 1/4 cup of dried onion flakes)

1 minced garlic glove (or garlic powder works too)

1-2 cans of green beans (fresh or frozen would be fine as well)

2 cans of condensed tomato soup

salt and pepper to taste

2-3 cups of mashed potatoes (I use real ones but potato flakes work great also)

2 cups shredded cheese

Cook the diced carrots in a pan first. Let them boil in water to soften them. I make mine in a big frying pan that can go directly into the oven. You can also transfer it all later into a casserole dish. When carrots are tender, add garlic, onions, salt and pepper, and ground beef. Cook until beef is cooked through and crumbled. Add green beans and tomato soup. You can add some water here if you need to for desired consistency. You don’t want it to be too runny, but some of the moisture will begin to boil out, so keep that in mind. Simmer over medium heat for about 15-20 minutes. If you are going to use a casserole dish, then transfer all the meat sauce after it’s cooked. Spread mashed potatoes on top. Top with shredded cheese. I often use colby jack cheese, as pictured here. But just use your fave. Melt cheese in the oven at 350 for 5-10 minutes. Stay close by to make sure you don’t over cook it. Serve it immediately OR save for the next day. This is a great make-ahead meal. It also freezes well.