Recipes: Shepherd’s Pie

February is National Pie Month. A one-dish meal seemed a great idea for the cold, busy days of February. This recipe hits the spot with protein, some carbs, and veggies all in one dish. Add some crusty bread and a glass of cold milk, and you’ve got a hearty meal.

Shepherd’s Pie


                        1 lb. ground beef                                             ¼ tsp. black pepper

                        ½ c. onion (chopped)                                       2 c. frozen vegetables

                        1 tsp. vegetable oil                                           1 12 oz. jar beef gravy

                        1 clove garlic (pressed)                                    2 c. instant mashed potatoes

                        ½ tsp. salt                                                         ½ c. shredded cheddar cheese

                        ½ tsp. dried thyme (optional)


  • Brown the ground beef and drain.
  • Heat the vegetable oil in skillet over medium heat and add onion and garlic. Cook two to three minutes until tender, stirring often.
  • Stir in ground beef.
  • Add salt, pepper, and thyme.
  • Add frozen vegetables (I used mixed veggies) and gravy.
  • Bring mixture to a boil; then spoon into baking dish.
  • Prepare instant potatoes according to package directions. Add ½ the cheese to the potatoes.
  • Pipe the potatoes around the edge of the casserole. (I didn’t have a piping bag, so I put the potatoes into a zip lock bag and snipped the edge off to create a makeshift-piping bag.)
  • Bake at 350 degrees for 25 to 30 minutes. Add the rest of the cheese over the casserole once it comes out of the oven.
  • Let stand five minutes before serving.