Tonight I made something that I haven’t made in a really long time–shepherd’s pie. Technically, it was cottage pie since I used ground beef, not lamb.
What I recommend doing is how I made the dish this time–by making the mashed potatoes ahead of time. We had mashed potatoes recently for supper and I found a shepherd’s pie recipe which called for the amount of leftover mashed potatoes (1-1/2 pounds) I had. All I had to do was cook up a pound of beef with 3/4 cup beef broth, 4 cups of mixed veg, 2 Tbs. flour (gluten-free) and 2 Tbs. ketchup. I put all that in the bottom of a 11 x 13 pan and put the leftover mashed potatoes on the top with some leftover sour cream mixed in and 1/4 cup shredded cheddar cheese. It baked at 375 for 18 minutes and then another 2 minutes after adding another 1/4 cup cheese to the top.
Everybody took their tastes, but I’ll admit that only my husband and I were excited about this dish. Even so, it was a pretty easy fix, and pretty fast, too. We put some salad and tortilla chips with it. I especially like that it’s a complete meal, what with the veggies. meat, and dairy.
What’s also great is that there are leftovers for meals to come!