I told my friend Kaylie today that I go on and off with cooking: I love it for a week, would rather avoid it for a week, and then go back to loving it for a week. This recipe for shepherd's pie is perfect for both kinds of weeks. If you're in the mood to cook, make the mashed potatoes from scratch and use fresh, chopped vegetables. If you're loathing the kitchen, use instant mashed potatoes and frozen vegetables.
Either way, this recipe has a pleasantly short ingredient list, comes together in a flash, and provides a meaty, substantial meal that will keep you full.
Shepherd's Pie
adapted from Real Simple magazine, January 2010
5 medium red potatoes, quartered
1 T butter
1/4 cup milk
spoonful of sour cream
OR equivalent amount of instant mashed potatoes (about 4 cups prepared)
1 pound lean ground beef or turkey
1 T Worcestershire sauce
1/3 cup ketchup
16-ounce bag frozen mixed veggies (ours had corn, lima beans, peas, and carrots)
OR 2 cups fresh, chopped veggies of your choice
Preheat oven to 400*F.
Boil potatoes for about 15 minutes or until fork-tender or prepare instant mashed potatoes.
Meanwhile, brown ground beef. Add Worcestershire sauce and ketchup (use more for more of a saucy meat mixture, less for a mixture that is only lightly flavored), and season with S&P. Stir in mixed veggies. Pour into a 9x13 baking dish.
Drain potatoes; return to pot. Add butter, milk, and sour cream, and mash until desired consistency (add more milk for a creamier mash). Spoon mashed potatoes onto ground-beef mixture and spread until covered.
Bake for 20 minutes or until tops of potatoes are nicely browned.
