I was having one of those evenings where the babies were see-sawing between mildly entertained and fussy, but I also really wanted to cook something yummy. I had ground beef and carrots in the fridge, onions and seasonings in the pantry. I didn’t feel like pasta, especially because my homemade Alfredo sauce the night before was an epic fail. But suddenly, I looked in one of my cabinets and spotted this handsome devil to the right.
Now, before you get all judgy, I’ll have you know that instant mashed potatoes are freakin delicious. They give you that whipped texture without all the added work. For a mom of twins who doesn’t have very much free time for cooking – that’s everything.
I took a glance at a few recipe combinations before making it my own. I knew that Shepard’s Pie with ground beef would be pretty straight forward, but the gravy-like mixture needed to be good. Rachel Ray has a great base for this (Rachel Ray’s Shepard’s Pie), but I made lots of changes and ultimately created…THIS:
- 1 pound (ish) – Ground Beef
- 1 – medium/large Yellow Onion, coarsely chopped
- 3 – medium Carrots, diced
- 1 cup – Frozen Peas
- ½ teaspoon – Red Pepper Flakes
- 3 cloves – Garlic, minced
- 2 tablespoons – Butter
- “a pinch” – Celery Salt
- “to taste” – Regular Salt
- 2 tablespoons – All Purpose Flour
- 1 cup – Beef Broth
- 2 ½ teaspoons – Worcestershire Sauce
…and for the Mashed Potatoes :
- one 8 oz “Family Size” package – Instant Mashed Potatoes (quick & easy for the win! I ADORE the garlic kind)
- OR two of the normal sized 4 oz packages will do just fine
- 4 cups of water
Brown the ground beef in a pan. Drain the excess fat, then return it to the pan.
Add in your chopped onions, diced carrots, peas, red pepper flakes, pinch of celery salt, regular salt (to taste) and minced garlic to the cooked ground beef and stir together. Cover and let it all heat together at medium heat for about 5 minutes, stirring occasionally.
Meanwhile…gotta get yo gravy goin’! In a separate pan, whisk together the beef broth, flour,Worcestershire sauce and butter over medium high heat. Bring just to a boil while stirring continuously, then remove it from the heat and add the gravy to your ground beef mixture. Let this sit without heat while you jump into step 4. Also – now’s a good time to turn on your oven’s broiler to low heat.
Bring 4 cups of water to a boil, then remove it from the heat. Add the 8 oz package (or the two 4 oz packages) of powdered mashed potatoes and quickly stir it all together until it’s smooth. Within seconds you have gorgeous delicious garlicky mashed potatoes. Sooooooo easyyyy!
In a casserole dish, layer the ground beef mixture first, then top it off with the mashed potatoes. Be sure to cover the ground beef completely with the mashed potatoes so that the ground beef mixture won’t bubble over and ruin the pristine potatoey topping. Pop that dish in the oven and broil it on low until it’s juuuust golden brown on the top. Let it cool a bit before serving, garnish with a little parsley on top, then serve it up!
This dish is a total hit since the first night I made it. Some nights I made it without carrots, sometimes without peas. It’s super adjustable depending on what you have in stock. Hope y’all enjoy a slice, or 3, on an upcoming cold winter night! Be sure to comment/share if you give it a try. I’d love to see pics of your “pie”!