It was 27 degrees this morning when we woke up. Time to start thinking about all of those wonderful, homey, and comforting winter dinners. Shepherd’s pie is one of my favorites. However, my husband and I have been battling the flu for the past couple of days and even though we were hungry for dinner, I certainly didn’t feel like slaving over the stove for very long. A traditional Shepherd’s pie isn’t all that hard to make, just time-consuming because of the mashed potatoes and then can be even more time-consuming depending on the type of meat you want to use.
I used Betty Crocker boxed potato flakes (go ahead and gasp…I can handle it), frozen mixed vegetables, boxed beef broth, and ground beef. Easy, easy, easy, and totally delicious and satisfying. So judge if you will, but sometimes even us foodies don’t feel like standing in the kitchen all afternoon preparing dinner.
I put this recipe into 4 oversized ramekins (Pier 1 – $2.95 ea.). They are the perfect personal size. It would also work just fine in an 8 1/2 x 11 baking dish. The cooking time may increase a bit. You can also make this a couple of hours ahead of time, cover, and refrigerate. Allow to sit on counter for 1/2 hour before baking.
Unbelievably Easy Shepherd’s Pie
About 1 lb. of High Quality Ground Beef
1 Small Bag Frozen Vegetables (about 2 Cups)
1 1/2 Tablespoons Fresh Oregano (you can use whatever herbs you like, this is what I had fresh on hand)
1 Small Onion, diced
3 Cloves of Garlic, peeled and diced
1 Box Beef Broth (make sure it’s gluten-free, I use Pacific Organic Beef Broth)
1 Tablespoon Dairy Free Butter
Potato Starch or Corn Starch
Betty Crocker Potato Buds (follow directions for serving size for about 8, I also used dairy free butter and almond milk )
Sea Salt & Pepper
Diced Green Onions
*Individual Oversized Ramekins or an 8 1/2 x 11 Baking Dish
Line a baking sheet with tin foil and set aside. Preheat oven to 425°.
Drizzle olive oil in a large skillet and heat on medium to medium high heat. Saute the onions and garlic for about 5 minutes. Add the beef and oregano and cook until done, season generously with sea salt and pepper (I also added a little garlic powder). Add the frozen vegetables and toss until heated through. Fill 4 oversized ramekins 3/4 full, set aside.
Next, add the butter to the same skillet and melt. Add the box of beef broth and bring to a boil. In a small glass add about 2 Tablespoons potato starch or corn starch (I prefer potato). Fill the glass with enough water or beef broth (I had another box) to cover the corn starch and stir with a fork until completely combined. Turn the broth down to a low boil and slowly whisk the potato starch mixture in. It will thicken pretty quickly so you’ll be able to see within about a minute or two if you want to add more or not.
Pour a couple of large spoonfuls over each meat filled ramekin and set aside.
Make the potatoes according to the instructions on the box. I use water, dairy free butter, and sea salt in the pan. Then when the potato flakes are stirred in I add warmed almond milk to think them out to a mashed potato consistency. It’s really a no-brainer and so easy. Sometimes you might need to add more potato flakes and sometimes you might need to add more warmed milk.
Place the ramekins on the covered baking sheet and top with the potatoes.
Place in a preheated oven for about 25 minutes until it is bubbling and the potatoes are beginning to brown. They are hotter than heck when you take them out of the oven, so be careful!! Sprinkle with the diced green onions.
Such pretty little cups of heaven! My girlfriend brought scalloped potatoes once for dinner at our house. They were so delicious and perfect, I asked for the recipe and they were from a box!! So there you go!
Sometimes you just have to do it! 😉
Oh, I think I need this. Like, now.
It was pretty darn tasty.
Ok I have to ask, do those betty crocker potatoes really taste like potatoes??? I’ve always been turned off by them, but you may have convinced me to try them!
Well, they are 100% dehydrated potatoes… They work very well in a pinch and taste delicious if you don’t over mix them. I certainly wouldn’t serve them to guests, but when you’re in a hurry or not feeling well and just cooking for immediate family, they work and taste great!
So naughty but those little single servings look so sweet. Make a big jug of local honey in hot water for each of you and drink the lot for a few days – (at least 5 glasses of it a day) you will be feeling better in no time. Drink it warm. The honey also has an added bonus as it is a mild topical anesthetic so it will soothe your sore throat. Shower your insides with it! I hope you can find some real local honey, I have this theory that local honey cures local bugs, especially respiratory ailments. c
Thank you, Cecilia! We are finally feeling a bit better but I will definitely try the honey water. We have several local honey farms so it shouldn’t be a problem finding it. 🙂
Looks just so comforting!
Yes, definitely comfort food. Two are waiting in my freezer for another chilly day.
Yep! That was easy and looks delicious. I’ll try this one at home very soon!
Thanks for sharing and get well soon 😉
Thank you, I’m feeling much better! 🙂
Yesterday I made this recipe and it was delicious, everybody loved it. I would like to post it in my blog in Spanish, is that ok?
I’ll post a note in English on my copycat page with a link to your blog for a full recipe in English.
Please, let me know 🙂
Of course, post away! So glad you liked it! I’m thinking I will do one with chicken pot pies too, once my kitchen is back in order. 🙂
Making this tonight… am I missing when to add the frozen vegetables and the other part of the broth?
Sorry, just returned home from running errands. I just added the frozen veggies once the meat was browned. Removed the meat and veggies from the pan, made the gravy, poured the gravy on top. Easy! 🙂
Pingback: Shepherd’s pie en Español « Blue jellybeans pequeñas perlas de sabor
Pingback: Copycat. Shepherd’s pie « Blue jellybeans pequeñas perlas de sabor
I’ve got to try this! Perfect for winter