My husband got home today after being out of town for ten days and I wanted to make a delicious comfort food dish to welcome him home. So I whipped up a weeknight version of Shepherd’s Pie using instant mashed potatoes instead of making my own. I used milk instead of water and added butter (because butter makes everything better!) and they were almost as good as home made. And, most importantly, by cheating the mashed potatoes this is on the table in 30 minutes flat.
1 8oz. package instant mashed potatoes
2 cups milk
2 Tbsp butter
1 Tbsp olive oil
1/2 onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
3/4 pound ground beef
1/4 tsp ground black pepper
1/2 tsp salt
1 tsp rosemary, finely chopped
1 Tbsp all-purpose flour
1/2 cup beef stock
1 tsp Worcestershire
1/2 cup diced tomatoes
1/2 cup frozen corn
1/2 cup frozen peas
- Prepare mashed potatoes according to package instructions using milk instead of water. Add butter and set aside until filling is ready.
- Heat olive oil in large skillet and sauté onions until they begin to soften. About 5 minutes. Add carrots and continue to cook about 3 more minutes before adding garlic. Saute about 1 minute more.
- Add ground beef and cook until browned. Skim off fat as necessary. Sprinkle with salt and pepper.
- Sprinkle flour over beef and stir to coat. Cook about 2 minutes before adding stock, tomatoes, rosemary and Worcestershire sauce. Continue cooking about 2 minutes to thicken gravy.
- Stir in peas and corn and cook to warm through. Taste and add additional salt and pepper if necessary.
- Spoon filling into casserole dish. Top with mashed potatoes.
- Preheat broiler to high and broil until potatoes are evenly browned.