Last week when I wrote the post about Meal Cards I used my card for Shepherd’s Pie as an illustration. As I was scanning the card I thought, I could write a post on Shepherd’s Pie, but then I dismissed it, thinking no one would care about that. Next thing I know, Kelli M commented on the Meal Card post asking for the Shepherd’s Pie recipe. So, here it is
First, I need to begin by telling you that I don’t care for creamed corn. Most shepherd’s pie recipes include it but mine doesn’t. If you like those versions then you may not like mine. Just thought I’d warn ya.
- 1 lb. ground beef
- onion (optional)
- gravy mix & water or brown gravy
- frozen corn
- potatoes (maybe 5-6?), peeled and chopped
- cheese (I use cheddar)
- Put water on to boil for the potatoes and preheat oven to 350F degrees.
- Meanwhile, brown the ground beef and onion then drain the grease (I even wipe out the pan). Return the beef to the pan and add or make the gravy. I usually use a gravy mix that has you add 1 cup of water, boil, then simmer (You can buy it by the packet near all of the other packet seasonings). You could use canned or homemade gravy too. Add whatever spices you like – some salt and pepper, whatever. I toss in the onion if I have it, if I don’t then no big deal. Let this sit over low heat while you deal with the potatoes.
- Once the water boils, add the potatoes and cook them until they are nice and soft for mashing. Then drain them and make mashed potatoes. I usually use my hand mixer and mix in enough milk to make them creamy and more butter than is probably healthy, but you can make them however you like.
- Now for assembly: Pour the beef/gravy into the bottom of an 8×8 baking dish. Pour the frozen corn (still frozen) on top of that. Use however much you like. One of the small bags is usually the right amount. I’ve used anywhere from 12-16 oz. (I know, I’m being real precise here). Then plop the mashed potatoes on top of the corn and spread gently and evenly. Top with some cheese and toss it in the oven. My mom dashes a little paprika on the top so you could try that too if you like.
- I’m not really sure how long I cook it. Maybe 25 minutes? I just take it out when I see the bottom is all bubbly (I use a glass dish). Basically, you’re just waiting for the corn to cook and the top to get melty so it doesn’t have to come out at a really precise time.
My directions are sort of haphazard because I don’t use a recipe. I just sort of throw it together. This is yummy comfort food in my house. I usually have all of the ingredients on hand so it’s no big deal to whip up in a pinch, although it’ll probably take an hour to prepare from beginning to end. This is also a really inexpensive meal, costing less than $10. If any of my directions were TOO unclear then feel free to ask any questions you need or find me on Twitter (usually in the afternoon during nap time ).
Why I do what I do ~ Out of the blue, Chloe said, “Mommy I just have a feeling.” She looked serious and deep in thought. I’d never heard her express herself like this before. Very sensitively, I asked, “What’s your feeling honey?” I was thinking she’d say she was sad or mad, judging by her expression. She answered, “cold.”
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