Last week I made THE EASIEST sheperd’s pie and the prep took me all of 15 minutes + 15 minutes of baking. I took some major shortcuts that got me to stay within this time that you can choose to omit if you’re healthier and less lazy than me (chances are, you are).
For the Meat:
- 2 lb of ground beef (I always buy 85/15)
- 1 cup diced carrots, celery and onion << shortcut : lots of grocery stores sell this already chopped up, I know Trader Joe’s does.
- 1 cup of frozen peas
- 3 teaspoons of worchesterchire sauce
- 2 tablespoons tomato paste
In a sauce pan, sauté your veggies until for about 5 minutes, just until they are a tad bit cooked. Take them out and place them in a bowl. Add your raw meat to the pan and season with salt and pepper. Cook the meat until it’s cooked through breaking it apart with a wooden spoon. Once it’s cooked, add your veggies back in and stir. Add the worchesterchire sauce and tomato paste and stir until well mixed in. Taste it, does it need more salt? More pepper? More tomato? You be the judge. Set aside.
For the Mashed Potatoes:
Make your usual mashed potatoes (about 4-5 cups worth) adding in one egg yolk. I took a MAJOR shortcut here and went with powdered. I hate to do this, well not really because it’s SO much easier, because real mashed potatoes would be so much better so if you have the time, make the real, if you don’t, no sweat the meal will still be delicious.
In a casserole dish, lay out your meat mix and then place your mashed potatoes on top, almost like you’re frosting a cake. Place in a preheated oven of 375 for 15 minutes uncovered.
Annnd you’re done! It’s so good and such a good meal to serve hungry husbands and families. Let me know if you like it!