{"id":59,"date":"2019-10-09T06:33:21","date_gmt":"2019-10-09T11:33:21","guid":{"rendered":"http:\/\/bountifulfeast.wordpress.com\/?p=59"},"modified":"2020-01-16T11:26:58","modified_gmt":"2020-01-16T17:26:58","slug":"simple-shepherds-pie","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/simple-shepherds-pie\/","title":{"rendered":"Easy Shepherd’s Pie"},"content":{"rendered":"

This Easy Shepherd’s Pie<\/strong>, also known as Cottage Pie, is the ULTIMATE simple comfort food, with only 6 main ingredients<\/strong>! It’s super cheap to make, freezable, gluten free, and it’s great for beginner cooks. This version is made with ground beef and has no gravy<\/strong>, but if you’re feeling fancy, you can easily use lamb and\/or make a gravy base for it.<\/em><\/p>\n

\"A<\/p>\n

Shepherd’s Pie is one of the first things I learned how to cook. To this day, I make it at least once a month in the cooler weather. It’s so comforting and hearty!<\/p>\n

The thing that makes it extra simple: unlike other recipes for shepherd’s pie, this version contains no gravy<\/strong>.<\/p>\n

Since the beef is not thickened with flour and broth, it makes it gluten free and a bit lighter tasting. But don’t worry, if you’re a gravy<\/a> fiend (I usually am!)<\/em>, it’s easy to whip up a gravy base for this shepherd’s pie.<\/p>\n

And while it takes a little to prep and cook, shepherd’s pie can be assembled on the weekend, kept in the fridge for up to 3 days or in the freezer for months, and popped in the oven when needed! And this recipe makes a TON, so you’re sure to have leftovers.<\/p>\n

How to Make Shepherd’s Pie<\/h2>\n

This shepherd’s pie recipe is so easy to make- just layer cooked ground beef and onions, frozen vegetables, and mashed potatoes in a baking dish. Drizzle with melted butter, bake, and you’re done!<\/p>\n

    \n
  1. First, make mashed potatoes.<\/strong> Boil yukon gold potatoes until tender in heavily salted water. Then, add some butter to them, along with some whole milk, salt, and pepper. Mash, and set aside. Here are more details on how to make the best homemade mashed potatoes<\/a>.<\/li>\n
  2. Meanwhile, cook the beef and onions.<\/strong> Sauté the onion in some butter until it’s softened, and then add the beef and continue cooking until it’s done. Season with salt and pepper.<\/li>\n
  3. Layer in a baking dish. <\/strong>First the ground beef and onions, then the frozen veggies (you don’t even have to defrost them!)<\/em>, then the mashed potatoes.<\/li>\n
  4. Smooth out the potatoes, but leave little ridges.<\/strong> The more texture you have on the top layer, the more browned crispy bits you’ll get.<\/li>\n
  5. Pour melted butter on top.<\/strong> YUM.<\/li>\n
  6. Bake!<\/strong><\/li>\n<\/ol>\n

    \"Layering<\/p>\n

    If you want gravy…<\/h2>\n

    Just add two tablespoons of flour to the ground beef once it’s finished cooking. Then, stir in 1.5 cups of broth (beef or chicken<\/a>)<\/em>, and stir and continue cooking until it’s thickened. This little extra step will ensure a super juicy, moist meat layer!<\/p>\n

    \"A<\/p>\n

    Tips for success<\/h2>\n
      \n
    1. Leave the potato skins on<\/strong>. Did you know that the skin of fruits and vegetables is where most of the nutrients and fiber are? Who likes peeling potatoes, anyway? Just give them a good scrub (preferably with a good vegetable brush<\/a>) <\/em>before boiling to make sure they’re as clean as possible.<\/li>\n
    2. Don’t overcook the beef,<\/strong> especially if you aren’t making a gravy! Otherwise, the meat layer may be dry. If you do overcook it, I recommend making a gravy or adding 1\/2 cup or so of beef or chicken broth to the meat.<\/li>\n
    3. Use a lean ground beef,<\/strong> so it’s not greasy. If you do use a high fat beef, remove all but a couple of tablespoons of the juices before adding it to the baking dish.<\/li>\n
    4. Use LOTS of salt and pepper.<\/strong> The ingredients here are very bland and need a lot of seasoning.<\/li>\n
    5. Broil for the last 5 minutes<\/strong> to get a super crispy golden layer on top of the mashed potatoes.<\/li>\n<\/ol>\n

      What kind of veggies to use<\/h2>\n

      Here’s what I love about this easy shepherd’s pie recipe- you can use any veggies you want! And it’s extra easy because you just buy a bag of frozen mixed veggies and dump it right in- NO DEFROSTING NEEDED! No chopping, no peeling… ahh, life is good.<\/p>\n

      I almost always use a mixture of peas, carrots, and corn. You can also use green beans, soy beans, broccoli, sweet potato… anything you want!<\/p>\n

      And you can also use fresh veggies if you want. If you do, I recommend giving them a quick sauté or steam to soften them up a bit before adding them to the shepherd’s pie. Frozen veggies come partially cooked, since they’re blanched before freezing.<\/p>\n

      \"A<\/p>\n

      Variations<\/h2>\n