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.

Ingredients

• 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

Directions

• 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).

Enjoy!

Rapunzel~