(yes, I realize I said "easy peasy").
Shepherds Pie absolutely fits that criteria!
All it takes is the following:
2 cans of Mixed Veggies (there's no reason this should cost more than $1.50)
1 lb of hamburger (I only use half of this - saving the other half for another meal)
3 medium sized baking potatoes (I like Russet, but you could also do 6 red potatoes)
1 cup cheddar cheese. (more if you want, but I usually use 1/2 of a 2 cup bag)
(optional 2-3 heaping Tbs sour cream, 1-2 Tbs butter)-for potatoes
(Dairy Free: GF Chicken broth-just check your labels)-for potatoes
*a note about hamburger: Make sure that it is 100% beef. You could use other meats too- lamb, ground turkey, etc. But you have to be careful to make sure that your meat is Gluten Free.
ALWAYS CHECK YOUR LABELS!!! If it says "spices" or "modified food starch" (and does Not say 'from corn') then don't purchase it. Chances are, you will be fine. However, if they added "seasonings" but don't want to tell you what they added, you can't know for sure that the "spices" were not contaminated with gluten.
Please, ALWAYS CHECK YOUR LABELS. seriously.
Back to work. Set your oven to 350 F.
Fry up your (safe) hamburger. Season it fantastically. (try garlic salt, onion, oregano, parsley, whatever you want!) After you drain the hamburger, use the same skillet to warm up your veggies.
*you could buy frozen or fresh veggies, but I'm going for speed and convenience here, so I just drain the water from the cans that I buy and toss the veggies in the pan to simmer. There's really no need to cook these, I just like to get the hamburger juices and spices all over and toss them around with a spatula.
At this point, I would grab your potatoes and rinse them off. Always rinse your potatoes, because ew. They grew in the ground after all.
Poke a bunch of holes in them with a fork. Here's where I take the super easy way out: I microwave mine. You can peel and boil yours or bake them for an hour if you feel like it, but listen here, Ain't nobody got time for that.
I microwave mine (just hit the potato button a couple of times). They will be just as cooked. I promise. When they are done, let them cool a minute.
Grab a baking dish. Spread your meat and veggie mix evenly. By the way, if you feel like adding some cheddar to this mix, I think you should follow your heart. I encourage that.
In a bowl, mash your potatoes up. I like to use a spoon and give it a rough mash one potato at a time. These suckers are hot! As I mush them, I slide some of the skin off. There is no good reason to do this except that I don't particularly like the way they taste. Obviously I'm super healthy.
I once heard @ReeDrummond, the #PioneerWoman say that peeling potatoes is against her religion and she likes to keep the skin on. (I adore her). Anyway, this is sort of my lazy mashing process:
If you are a "Type A" individual who likes perfectly smooth mashed taters, that's lovely. I encourage you to grab a mixer and set it to low and have at it. But that's not my style. I only save that effort for baking or special occassions, like Thanksgiving.
So let's fast forward. If you go the dairy free route, this is where you should put in the chicken broth. Pour it 1 Table spoon at a time until you acheive desired creamy-ness.
If you choose the sour cream path, mix in your sour cream and butter and some salt and pepper.
After your potatoes are mashed and adequately seasoned, spread a thick layer over your dish of meat and veggies. Finish it with the remainder of your cheese.
Bake it for 20 min, or until the cheese has a little brown around the edges.
I could have kept this in there longer, but I am impatient and hungry.
I hope this easy version of Shepherd's is tasty and satisfying to you as well. It has certainly become one of Our household favorites!
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