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When I think of comfort food, one of the very first things that pop into my mind is Shepherd’s Pie. The first time I ever had this delicious meaty casserole, was in Gresham, Oregon when I attended the Portland Highland Games. It was so delicious, so flavorful, and lots of gravy under those mashed potatoes. I believe they made theirs with lamb, and therefore, probably better than my version. 😂 If you have the money to spend, and want to use lamb, you go right ahead, cause I would too!
For my version of Shepherd’s pie, I wanted to make it budget friendly, and very very simple without losing delicious flavor. So what I came up with, was to use ground beef, frozen vegetables, jarred gravy, and leftover mashed potatoes. Whenever I make mashed potatoes, I always make A TON. Seriously. Could feed an army! So I always have leftover mashed potatoes, and this Shepherd’s Pie, is exactly why I do that. Sprinkling paprika on the top of the potatoes just gives it a very pretty color. As far as veggies go, you can use whatever veggies you fancy. I used to make this with a frozen mix (peas, carrots, green beans, corn) but my husband hates peas and he hates corn. So now, if he’s home for dinner, I use just green beans and carrots. Use what you and your family like best.
This makes a lot of servings. I’m guessing about 10-12 maybe. It makes a whole 13×9 dish. If you want, you can bake half of the recipe in a 2-quart dish, and put the other half of the meat mixture into a freezer friendly container and freeze until ready to use. Once you’re ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2-quart baking dish, top with mashed potatoes, butter and paprika and bake as directed.
Delicious and filling all on it’s own, or if you wish you could serve this with a crisp green salad for an easy weeknight dinner.