Give me comfort food…please! Fall really makes me crave comfort food for some reason. What could be more comforting than a plate full of Shepherd's Pie? The problem is that to make a traditional Shepherd's Pie is pretty time-consuming. It is more time then I am willing to put in during the week when I am working all day. So…I revised my recipe a little bit and added a shortcut! Yes…I know…I am the queen of shortcuts in the kitchen! Yes!! I always wanted to be queen of something, LOL.
Table of Contents
Ingredients Needed for Shortcut Shepherd's Pie
4 Tablespoons butter
2 cups shredded carrots
1 pound ground beef, browned
1 1/2 cups beef broth
2 teaspoons Better Than Bouillon Beef Base
1 1/2 teaspoons Worchestershire sauce
1 tablespoon corn starch
1 can peas drained
1 can green beans drained
1-2 cups shredded cheddar cheese
box of instant potatoes plus ingredients listed on box to make 12 cups
The Shortcut
What takes the longest for me when making Shepherd's Pie is having to make a batch of mashed potatoes. All of the peeling, boiling, mashing…is time-consuming. So…a major shortcut is to use instant potatoes. I get it…there are some cooks who would refuse to stoop this low. I am not one of them, LOL. I think instant potatoes are fine and when you cover them with cheese…it is no problemo for me or my family!
So the shortcut for this Shepherd's Pie recipe is…INSTANT MASHED POTATOES!
How to Make Shortcut Shepherd's Pie
In a skillet, melt the butter and add your shredded carrots. Saute these for about 8 minutes or until tender.
Follow the instructions on the instant potato package and make up a batch of 12 cups of mashed potatoes.
Add the browned ground beef, broth, Better Than Boullion, Worcestershire Sauce and corn starch to the skillet of carrots and stir to combine.
Now stir in the peas and green beans gently.
Pour the meat mixture into a 9×13 inch baking pan.
Cover the top of the meat mixture with a nice thick layer of mashed potatoes.
Lastly, sprinkle the shredded cheese on top of the potatoes.
Bake for about 30 minutes in a preheated oven set at 350 degrees F.
What is Your Favorite Comfort Food?
Do you like to use shortcuts in the kitchen? What are your favorites…please share with me…I love new ideas!! 🙂
Check out some other yummy recipes that are quick, easy and full of more shortcuts!
- 4 Tablespoons butter
- 2 cups shredded carrots
- 1 pound ground beef browned
- 1 1/2 cups beef broth
- 2 teaspoons Better Than Bouillon Beef Flavored
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon corn starch
- 1 can peas drained
- 1 can green beans drained
- 1-2 cups shredded cheddar cheese
- 1 box instant potatoes plus ingredients listed on box to make 12 cups
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So start off by making up a batch of instant potatoes...12 cups worth. 🙂 Just follow the instructions on the package because every brand/package is a tad bit different.
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In a skillet, melt the butter and add your shredded carrots. Saute these for about 8 minutes or until the carrots are tender. Now..you can shred your own carrots or you can buy a bag of shredded carrots. That is the way I do it. 🙂
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Once the carrots are soft, add in your browned ground beef, broth, Better Than Boullion, Worcestershire Sauce, corn starch and stir it all up.
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Now you can add in your peas and green beans. Stir these in gently.
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Take a nice big 9x13 in baking pan and pour your meat and veggie mixture into the pan.
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Now take your instant mashed potatoes and cover the top with a nice thick layer of potatoes.
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Lastly you will sprinkle the shredded cheese on top of the potatoes.
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Bake for about 30 minutes in a preheated oven set at 350 degrees F.
If you have leftover mashed potatoes that will work great too! Just make sure you have enough to cover your casserole.
Picky eaters are not a problem...if you don't like a veggie I have added in...just omit it and add more of a different kind.
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