No-Frills Shepherd's Pie



I had never heard of shepherd's pie until recently.  My neighbor had made some and offered the extra to me. It was DELICIOUS. It was filling, it was a little sweet with savory, and it was super customizable. So I wanted to share my easy little twist on shepherd's pie!

But first, a short history lesson. Cottage pie is used for a "shepherds" pie that uses beef. Whereas the term shepherds pie is used when the meat used is lamb. And a shepherdless pie is one made without meat or dairy.  Though it is considered acceptable to the lay people to use shepherd's pie and cottage pie interchangeably. I use the term shepherd's pie even though my recipe uses beef.

Not only is this recipe super customizable, it also freezes for later! Since most pie crusts come in packs of two, I like to make them at the same time, and then stick one in the freezer for down the road as an easy to heat up homemade dinner.

The ingredients I use are a deep dish pie crust a la Walmart. I used the deep dish because I like to add an extra layer of vegetables.  If you prefer to mix your vegetables in with the meat or nix them all together you should be able to use just a regular pie crust.
They normally keep it by the biscuits in the freezer section. I had to search for like twenty minutes. 


If you are using a deep dish you need 1 lb of ground meat (or other meat/meat substitute of your choice), only 1/2 lb for a regular pie crust.

The vegetable portion can be whatever you desire. I used the frozen birdseye Normandy
vegetable blend (broccoli, cauliflower, carrots) and some okra. I would NOT recommend using broccoli or cauliflower, however. The chunks are typically quite big and hard to eat in the pie. I would recommend more crunchy vegetables like bell peppers, onions, or jicama.

Then you can either use potatoes or cauliflower for the next layer. I used some instant mash potatoes (because I do not like lumpy mashed potatoes) and typically the smoother the layer the more evenly it will cook. You can buy frozen mashed cauliflower, or make it fresh yourself if you prefer.
Yes, the applewood smoked bacon is BOSS. And it takes like 4 minutes to make. #fakepotatoesforlife

Then you get to top it with cheese!

I recommend getting a larger cut of cheese. Not the fine shred, simply because it will take a ton to cover the top of the pie. A nice mild or sharp cheddar works really well with the flavors of this recipe.

First, preheat your oven to 350 degrees.  If you are using frozen vegetables, I suggest throwing them in a pan and into the oven to pre-cook.  Some people also like to do this with the pie crust as well, as this gives you a more crunchy crust on the bottom. Otherwise, you get more of a mushy pie bottom.
You can also season your vegetables for extra flavor!

While that is going on, start cooking your ground meat, add whatever seasonings you wish. I like a dash of soy sauce to give it some umami flavor, and then a little bit of black pepper.

After your meat is cooked through, drain, and then add it to the bottom of the pie. After this layer, you will add your vegetables, then your potatoes and/or cauliflower. Top liberally with cheese and then throw back in the oven. At 350 with my oven, it took about 50 mins to get a golden flaky pie crust and browned cheese.

You can also top with bread crumbs! Source: Flikr 

Take out, let it cool down and enjoy! It will last in the fridge for about 4 days, or you can freeze it, by placing it in a Ziploc bag (or wrapping in aluminum foil) after it cools down, then placing it in the freezer. It will probably last for about 3 months in the freezer.

To reheat after being in the freezer:

Take it out the night before and let it thaw! I did not do this the first time, and it took forever to defrost in the oven, and it completely wrecked my pie crust. So do not skip this first step. Make sure to thaw in the fridge and never on the counter.

Turn oven on to 375 degrees, and let the THAWED pie reheat for about 30 minutes. If possible, check with a thermometer to make sure the center is at 165 degrees before consuming.

If after 30 minutes it is still frozen in the center, but the crust is starting to get too brown, take it out, slice it up, and microwave the individual pieces for a minute and 30 seconds.


How do you customize your shepherd's pie? Let me know in the comments below!



Quick & Easy Shepherds Pie

Shepherd's pie with easy to find, easy to utilize ingredients that all combine for a wholesome meal.
Ingredients
  • 1 Deep Dish Pie Crust
  • 1 pound Ground Beef
  • 2 cups Vegetables of choice
  • 1 instant pouch OR 2 cups regular Mashed Potatoes
  • As much as your heart tells you Shredded Cheese
Instructions
1. Preheat oven to 350 degrees. Pop vegetables in the oven to precook. Optional: add empty pie crust to precook.
2. Cook ground beef in a pan over medium heat. Cook until brown all the way through.
3. Drain liquid from the meat. Remove vegetables and pie crust from the oven. 
4. In the following order layer: ground beef, vegetables, mashed potatoes, cheese. 
5. Cook in the oven (still at 350) for 50 minutes or until the cheese is melted and the crust is a golden brown color. 
6. Cool and enjoy!

Details
Prep time:
Cook time:
Total time:
Yield: One 9" deep dish pie

Comments

  1. I love sheperd's pie! A simple, warming comfort food, and very versatile to make.

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