The week of my son’s surgery, my mother- and father-in-law arrived to help — and they brought food.
Lots of food.
You don’t realize what a task it is just feeding yourself until the last thing you want to do is feed yourself. Whether you’re exhausted (physically, emotionally . . . er, both), bored in the kitchen or just don’t feel like scrounging up dinner for the 1,676th time, having someone cook for you? At your own house? Amazing. And very appreciated.
Because I lived at home until marrying at 28, I completely took the reliable dinner-on-the-table-at-6:30 schedule for granted. I grew up spoiled by my dad’s reliable meals, and never had to worry about much prep beyond helping to set the table and clear afterward.
As I got older, I started pitching in during family mealtimes — but my parents usually handled the menu. It wasn’t until I met Spencer that I began seriously researching recipes and cooking . . . and it really took us moving in together before reality smacked me in the face. With a spatula.
My mother-in-law is a wonderful cook used to feeding a crowd. In the wonderful Johnson family, meals are frequently shared at their house on the hill — and this recipe was one Alex prepared for us during our holiday visit a few months back.
This version prepares a 9×13 casserole-worth of a quick shepherd’s pie (lots of delicious leftovers for two people), but you could easily double it for get-togethers. I tinkered just a bit with Alex’s original, but this recipe is hers.
It’s comforting, quick and easy to prepare . . . likely with ingredients you have on hand. Practically in a weekly rotation at our house. It really tastes homemade, you know?
And that’s a great thing.
Could you substitute homemade mashed potatoes for instant? Sure. But, as my mother-in-law asserts, it’s best to use the canned varieties of veggies. Fresh actually isn’t best here; you want that soft, melt-in-your-mouth texture. I’ve separately added corn and peas to this recipe, but found we like the green beans/carrot combo best.
But, you know . . . do what feels right. My mother-in-law uses frozen peas and carrots — also awesome. So improvise! Be bold! . . . Make dinner!
Let me know when it’s ready.
Quick Shepherd’s Pie Casserole
1 lb. ground beef (I use 93/7 mixture)
4 oz. or more package of instant mashed potatoes
1 tbsp olive oil
2 tbsp Worcestershire sauce
1 tsp soy sauce
1 tbsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1 can (14.5 oz) sliced carrots
2 cans (14.5 oz) green beans
1 can (10.5 oz) cream of celery soup
1 cup shredded cheddar cheese
Paprika, to taste
Preheat oven to 350F. In a medium saucepan, set water to boil for instant mashed potatoes. Prepare potatoes according to package directions. When ready, set aside in a warm place.
In the meantime, add olive oil to nonstick skillet and brown the ground beef over medium-high heat. As beef cooks, add the Worcestershire sauce, soy sauce, black pepper, salt, garlic powder, onion powder and oregano. Drain the meat and spread it evenly in the bottom of a 9×13 casserole dish.
Drain the green beans and carrots, then combine vegetables in a separate bowl. Add the cream of celery soup to veggies and stir to combine. Distribute this mixture evenly atop the ground beef, then spread the prepared mashed potatoes as the top layer. Sprinkle with cheddar cheese, then dust with paprika.
Bake in a 350F oven for 30 minutes, until hot and cheese has melted. Cool a few minutes before cutting to allow casserole to thicken. Serve with biscuits or cornbread, and enjoy!
For the “wow” factor, use a cookie scoop to place mashed potatoes
on top before baking — Alex’s idea. Cute, eh?
8 thoughts on “Quick shepherd’s pie-inspired casserole”
I love how versatile ‘Shepherd’s Pie – type’ recipes are!
Looks yummy and quite do-able
this looks great! I love to make Shepherd’s Pie but sometimes it takes too long. easy and quick and a great dinner, sign me up! 😀
Mmm, this looks so good! Definitely going to try this. I still need to figure the whole cooking thing out.
As soon as I saw this, I looked over at David and said, “Hey, we have to make shepherd’s pie this week,” and he totally agrees. lol This is one of our favorites, but somehow we tend to forget about it from time to time.
That looks delicious? You won’t believe it, but because of a condition I have, I stopped eating meat about three years ago, and my husband, the best cook in the world makes Shepherd’s Pie, so beautifully. But I was left out (voluntarily and reluctantly). So, he went to the store and bought some turkey meatballs, ground them up finely and make me my own Shepherd’s Pie. I was dubious about the taste until I tasted it. I nearly ate myself to death! It was just delicious! I didn’t want to share it! The turkey meatballs were made with Italian seasoning so as to make spaghetti with them. But in Shepherd’s Pie they were the best. Now I have an exclusive dish made with turkey that I really like.
How is baby Oliver doing? He’s so adorable.
This looks so yummy! I didn’t realize Ollie had surgery! Hope he’s doing well and feeling better.
I luv the ice cream scoop idea. I hope your son has a speedy recovery.
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