This easy Shepherd’s Pie Recipe is perfect comfort food and uses items in your stockpile or pantry right now. Great for pantry cooking, St. Patrick’s Day or an easy weeknight meal.
History of Shepherd’s Pie
Did you know “shepherd’s pie” originated in Ireland and was originally called “cottage pie”. In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term “shepherd’s pie” did not appear until 1877. (source)
Stockpile Cooking Shepherd’s Pie Recipe
Well in our house this is definitely a leftover recipe. I pretty much throw in the kitchen sink- whatever veggies I need to use up! Also, this is a great pantry cooking recipe (or sometimes called “stockpile cooking”). We are “meatatarians” and I always have ground beef frozen for easy meal prep. Having the ground beef already pre-cooked makes this meal even easier to prepare.
I also always buy the free/super cheap boxed potatoes specifically to have on hand for this quick meal. Now before you have a fit with me… I know boxed potatoes are not the most nutritious item. But in a pinch- they are certainly better on your budget than running through a drive-thru! If you have time, use red potatoes and leave a little of the skin on. This will give a little pop of color and that skin is actually good for you.
- 1.5 lbs of ground beef
- 1 can cream of mushroom soup
- 1 can of corn
- 1 can of green beans or equivalent fresh
- salt and pepper to taste
- 4 servings of prepared boxed potatoes or 2-3 cups fresh mashed potatoes
- shredded cheese
- other veggies to hide in I often use finely chopped asparagus
- 1/2 cup sour cream
- mix together in baking dish: beef, soup, veggies, seasoning, and sour cream
- prepare mashed potatoes and layer on top of beef mixture
- sprinkle with cheese
- bake at 350 degrees for 30-40 min
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