Weeknight Shepherd’s Pie
This is just one of those true comfort foods that never gets old. And truth is, you can add or change this in so many ways that I ususally don’t have to go to the store, I just use up what I have. So this is the “basic” Shepherd’s Pie, but feel free to make additions or changes and see how you like to eat it best…
Weeknight Shepherd's Pie
2 pounds ground beef
garlic powder and seasoning salt-to taste
3/4 ounce package brown gravy mix
2-10 3/4 ounce cans cream of mushroom soup
2 1/2 cups water
2 cups frozen carrots and peas (thawed)
Salt & pepper-to taste
2 1/2 cups potatoes, peeled, cooked and made into mashed potatoes.
Preheat oven to 350 degrees.
In skillet, brown the ground beef and onion: drain well and season with garlic powder and seasoning salt. Pour into a large mixing bowl.
Stir in the gravy mix, soup, water, carrots and peas; mix well. Spoon into a greased 9 x 13 baking dish; sprinkle with salt and pepper and top with the mashed potatoes.
Bake, uncovered, for 30 minutes or until browned and bubbly. Top with a sprinkling of paprika.
I find that this makes enough to freeze half for another time-BONUS!!
Some variations could be to change the meat to veal, ground turkey or ground chicken. Add in other favorite vegetables: corn, okra, mushrooms, etc. Add cheese into the mashed potatoes.