Sorry it took me so long to write this post about the final thing I made with my Zaycon Premium Ground Beef. (The first two are here, pressure canned ground beef, and here, pre-made hamburger patties.) What did I do with the final bit of ground beef? I made Shepherd’s Pie. For those unfamiliar with Shepherd’s Pie, it is a meat pie with a potato “crust” of sorts. It originated in Great Britain and is enjoyed worldwide.
One thing I love about making Shepherd’s Pie is that I can make several at once which allows me to buy larger quantities of the basic ingredients and save a ton of money. Another thing I love is that it is pretty fast and easy, and it is made with mostly shelf stable ingredients. Even with the processed ingredients, it is better than fast food and many other ultra processed meals. Sometimes, the day is so crazy that I’m thrilled that I got some sort of homemade food on the table. This is better than a lot of other quick and easy things I could serve, so it’s guilt free for me. Sure, if I were so inclined, I could make some of the canned items this calls for, but I don’t have to and I haven’t done it yet. Maybe someday. Baby steps, right?
Let me begin with the recipe.
Adapted from The Essential Mormon Cookbook
1 pound ground beef (or ground meat of choice. I’ve done a 1/2 turkey and 1/2 ground beef Shepherd’s Pie, and it was delicious!)
1 tablespoon olive oil
1 tablespoon dried onion (can use 1/2 c fresh diced onion)
1/2 teaspoon salt
1/4 teaspoon pepper
1 28-oz can cut green beans, drained (you can use fresh, but you will probably want to add more salt, because this recipe takes into consideration the salt in the canned beans)
1 10 3/4 oz can tomato soup, condensed
4-8 servings of instant mashed potatoes, prepared, depending on your preference (you may use fresh mashed potatoes instead)
1-2 cups grated sharp cheddar cheese, depending on your preference
Brown ground beef in olive oil over medium-high heat. Add onion, when beef begins to brown. When meat is almost cooked through, add salt and pepper and saute another 2-3 minutes. Transfer ground beef mixture into a greased 9″x13″ baking dish. Top with drained green beans. Spread condensed tomato soup over beans. Do not reconstitute the soup! Spread prepared instant potatoes (or fresh mashed potatoes) over the mixture. Top with grated cheese. Bake at 350 degrees Fahrenheit for about 30 minutes.
If freezing, stop after you spread the potatoes over the mixture. Cover tightly with aluminum foil and label. When read to serve, place Shepherd’s Pie in a preheated 400 degree Fahrenheit oven, and bake for 1 hour. Remove from oven, remove foil, and sprinkled grated cheese on top. Lower oven temperature to 350 degrees F and bake for an additional 30 minutes until the cheese is melted and the pie is heated through.
Here’s my photo step-by-step.
Unfortunately, I don’t have a picture of the completed dish for you. We had unexpected guests for dinner, and I just plain old forgot. Oops! I promise I’ll take a picture next time and share it with you. Being able to pull a pre-made dinner from the freezer made it easy to accommodate last minute dinner guests. Dinner was a success, and it didn’t require too much work. I simply made a quick salad and cut up a loaf of fresh, homemade bread (recipe here), and dinner was ready!
Do you have any favorite freezer meals that are your “go-to” meals?
If not, what would you like to learn to make ahead of time and freeze?
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