Monday, October 17, 2011

On My Hearth: Simple Shepherd's Pie

Tonight's dinner is going to be simple comfort food using what is on hand. My supermarket had instant potatoes BOGO this week, making this a fast budget-friendly meal. Since there are only two of us eating tonight, I'll be reducing the recipe, baking the pies in individual casseroles. To make this veggie-friendly, I'll be making my own "gravy" using onion soup mix and a bit of water, and substituting veggie crumbles for the beef.

Simple Shepherd's Pie

Photo by Taste of Home
8 ServingsPrep: 10 min. Bake: 30 min.


  • 2 pounds ground beef
  • 2 cans (12 ounces each) home-style beef gravy
  • 2 cups frozen corn
  • 2 cups frozen peas and carrots
  • 2 teaspoons dried minced onion

  • ADDITIONAL INGREDIENTS (for each casserole):
  • 2 to 3 cups mashed potatoes
  • 2 tablespoons butter, melted
  • Paprika


  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add the gravy, vegetables and onion. Spoon half into a
  • greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with
  • mashed potatoes. Drizzle with butter and sprinkle with paprika.

  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through. Place the remaining beef mixture in a freezer container and
  • freeze for up to 3 months.

  • To prepare frozen casserole: Thaw in the refrigerator; transfer to a
  • greased 2-qt. baking dish. Top with the potatoes, butter and
  • paprika; bake as directed. Yield: 2 casseroles (4 servings each).



Anonymous said...

Too funny! I used a new healthy recipe yesterday to make a pan of Shepherd's Pie that we'll heat up tonight for supper. Great minds think alike!

Saimi said...

I tried that once a long time ago but it didn't turn out so good. I think I'll try your recipe.