Because we’re confined from the wretchedly hot weather, we’re looking for one dish comfort food meals. Earlier this week, I made a chicken pot pie that was easy and really good. So, I decided to make an easier version of Shepherd’s Pie, using some of the techniques of the pot pie. And it is simple and scrumptious.
Shepherd’s Pie
Ingredients
- 2 TBSP butter
- 1 TBSP extra virgin olive oil
- 1 1/3 lbs ground meat
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- 1 tsp soy sauce
- Salt & pepper
- 4 medium potatoes
- 1/3 cup butter
- 3-4 oz softened cream cheese
- 1/2 cup sour cream
- 7-8 oz frozen mixed vegetables
- Can or box of cream of mushroom soup
- Pouch of pot roast sauce or brown gravy
- 1 tsp dried thyme
- 1 TBSP Worcestershire
- Shredded cheddar cheese
Instructions
- In a large skillet, heat butter and oil. Add ground meat. Cook, breaking up the meat, and stir in the next 4 seasonings. Brown meat slightly. Place in baking dish. I used a greased 9x8x3 (11 cup) baking dish. Set aside.
- While the meat is cooking. Cook the potatoes, to make mashed potatoes.
- Melt butter and cream cheese together. Add cooked potatoes and mash together. Then stir in salt and sour cream. Set aside.
- Heat oven to 350.
- Place frozen vegetables over meat in the baking dish.
- In a small bowl, combine soup, gravy, thyme, and Worcestershire. Dollop over meat and veggies, and spread evenly.
- Layer mashed potatoes on top.
- Sprinkle top with cheese.
- Bake for 40-60 minutes until the edges are bubbly and the top is brown.