Shepherd’s Pie, Oh My!

I’m excited to share this recipe because it’s one of my favorite meals to make, and one of my husband’s favorite to eat.

It isn’t too hard to make but tastes like you spent the whole day in the kitchen! Before I go any further, this recipe is to be cooked in an iron skillet. I found mine at Marshalls for about $15 if you’re looking for one!

1 tbsp. olive oil
1 lb. ground turkey (or ground beef)
1/3 c. onion, chopped
2 cans mixed veggies
1.5 oz. packet country gravy mix
1 tbsp. red pepper flakes
2 tbsp. basil
1/4 c. beef broth
1/8 tbsp. minced garlic
2 tbsp. worcestershire sauce
1/4 c. chedder cheese
Salt and pepper
Instant potatoes (homemade mashed potatoes option listed at the very bottom)

Preheat your oven to 350 degrees and make sure your skillet is well oiled.

In a separate cooking pan, cook onions in olive oil until transparent. Add the ground turkey and cook until brown and crumbly. Drain of excess fat in a coulendar, then return to cooking pan.

Add in your cans of mixed veggies, Worcestershire sauce, red pepper flakes, basil, country gravy mix, broth, and stir. Place into bottom of skillet and set aside.


Make your mashed potatoes, whether handmade or instant.

**If using instant potatoes, make 6 servings. I know that sounds like a lot, but trust me, you’ll need it.

**If you desire to make homemade mashed potatoes, follow these steps:
Cut 6 russet potatoes into 1 inch pieces. Boil for 20 minutes or until tender.
Remove from boiling water, drain, and mash with a potato masher.
Add 3 tbsp. butter, 1/4 c. of half and half, 1/8 tbsp. minced garlic, and salt and pepper to taste.
If you want your potatoes to be creamier, add additional half and half until desired texture.

Gently spread potatoes on top of meat mixture and sprinkle with cheddar cheese and garnish with parsley.

Place into oven and cook for 40 minutes or until golden brown.

Enjoy! From my heart to yours ❤



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