Yeahhh, we’re in comfort food season! Shepherd’s Pie is not only comfort food, but it is budget friendly, a one dish dinner, can be gluten free and something most kids gobble up. Many times I double the recipe, sometimes I triple it. Not because we need that much for dinner, but it reheats very well and my kids will eat it for lunch and dinner the next day. My husband can take it to work. It’s just all around versatile, wonderful, leaves you satisfied and feeling warm and full. The flavor in this Shepherd’s Pie recipe is a bit more mild than the traditional and we added ooey, gooey cheddar cheese.
The original recipe calls for Roasted Garlic & Parmesan instant mashed potatoes (these may not be gluten free). They are pretty good and definitely very easy. I usually make my own mashed potatoes because they are healthier and cheaper. Either way, the recipe is sure to please.
You can make this recipe Gluten Free by using Progresso’s Vegetable Classics Creamy Mushroom (Check out General Mills Gluten Free Pocket Guide for all of their brands.) I also checked with Lea & Perrins and their Worcestershire Sauce is Gluten Free.
Cheesy Shepherd's Pie
By February 9, 2014Published:
- Yield: 8 Servings
A favorite comfort food for dinner, after school and midnight snacking. You may double or triple the recipe as this recipe is great for school or work lunches, and dinner the next night. It's budget friendly, can be gluten free and is dinner in one pot. Add a salad if you like.
- 1 to 1-1/2 lbs ground beef
- 3 (4-oz) packages Roasted Garlic & Parmesan instant mashed potatoes (or make your own: cheaper and Gluten Free))
- 2 teaspoons Worcestershire sauce
- 1 can Cream of Mushroom soup (use Progresso Creamy Mushroom for Gluten Free)
- 1 (12-oz) package frozen veggies of your choice
- slices of cheddar cheese enough to cover
- Preheat oven to 350•F. In a 9 or 10-inch oven proof skillet, begin browning ground beef over medium heat. Meanwhile, prepare mashed potatoes according to directions on package, or make your own (about 3-4 pounds). Set aside.
- Finish browning ground beef and drain. Add Worcestershire sauce, soup and vegetables to ground beef and stir. top with cheese, then potatoes. (If desired, brush potatoes with melted butter.) Bake for 30 minutes or until heated through and potatoes are lightly browned.
- Make your own mashed potatoes to guarantee gluten free.
(Boil quartered potatoes in water until tender - about 20 minutes. Drain; add some milk, butter, salt & pepper. Stir until blended.)
There are two ways I make mashed potatoes (well, usually). Traditional and rustic – and rustic usually win the vote. For traditional (peeled), I tend to use Russets, about one fist size potato per person. For rustic (unpeeled), I use red potatoes, scrubbed and clean. The amount of red potatoes can vary greatly because of the wide variety of sizes.
Cut the potatoes into uniform chunks, usually 4 to 6 pieces and place in a saucepan or stockpot and cover with water. Simmer for about 20 minutes or until potatoes are tender all the way through when pierced with a sharp knife or fork. Thoroughly drain water. Then I kind of move my potatoes toward the side of the pot, so I can see or almost see the bottom. I drop in some butter, usually half a stick for my family and pour in about 1/2 cup of milk (some people warm the milk and butter first – I don’t). The bottom of the pot is still hot and the butter begins to melt and milk begins to warm. I may or may not do something for a minute or two. Then I just take a big spoon and start stirring. I add more milk as needed, plenty of good salt and some pepper. We like our rustic mashed potatoes a bit lumpy, so no need to mash too much.
For traditional mashed potatoes, I use the same method as for rustic except the potatoes are peeled and I mash in the mixer or with a hand held mixer until smooth.
With either version, you can melt the butter with a crushed garlic clove, cook a minute or two and add to potatoes for a garlic version.