As the warmer weather comes on full force, the hearty, heavier meals are on their way out of my kitchen until the fall. Recently, the rain has sent some chilly air our way, so I've been sneaking in the last of those good 'ole homestyle meals. And this Shepherd's Pie is a must before sending the cold weather meals into hibernation for the spring and summer. However, I could see this one making an appearance during the summer months because it's so quick and so darn tasty.
My key to a delicious meal that takes little time to make, especially on those busy weeknights, is making half of it homemade and going store bought for the other half. It's the best kept secret around! For this recipe, instead of making homemade mashed potatoes, I bought Bob Evan's Original Potatoes.
- What You'll Need
- 2 lbs lean hamburger meat
- 1 cup chopped carrots
- 1.2 cup frozen peas
- 1 medium onion, chopped
- 1 can beef broth
- 2 TBSP butter
- All-purpose flour
- 1 TSP Worcestershire sauce
- 2 Bob Evans Original Potatoes
- Salt and Pepper
- What You'll Do
- Brown the hamburger meat. As it gets close to being done, add the carrots and onion. Cook until the onions are translucent. Now add the peas. Season with salt and pepper.
- Remove most of the grease from the pan.
- In a separate pan, melt the butter. Then add the flour little by little until you have a paste mixture. Stir constantly. Add the Worcestershire sauce and beef broth in 1/4 cup increments until you get a gravy thickness you prefer.
- Add the gravy to the meat and veggies. Stir until well combined.
- Meanwhile, make the mashed potatoes according to the directions on the package (microwave for 3ish minutes).
- Spread out the meat/veggie mixture into a greased 9x13 dish. Then spread the heated mashed potatoes over top. Sprinkle with paprika.
- Bake in the oven at 500° for 8 minutes or until the top is just slightly browned.
This would be a great dish to serve up tomorrow for St. Patrick's Day! Happy Wednesday evening friends!