One of John and my favorite recipes to enjoy during the winter months is Shepherd’s Pie. Not only is it easy to make, it’s ingredients are relatively cheap, as well. The below recipe makes two pies, and depending on our schedule, we either eat or freeze the second pie. The pies freeze exceptionally well, and are delicious after being defrosted and warmed up in the oven.
- 1 onion, diced
- 2 lb. ground beef
- 2 pie crusts (I used Kinnikinnick Gluten Free Pie Crusts)
- 12 oz. Jar of Beef Gravy (or 1.5 cups beef cooking stock and 2-3 tbsp. GF flour to make GF gravy yourself)
- 1 (15 oz.) can of peas, drained
- Enough instant mashed potatoes for 6-8 servings (according to box)
- 2 cups grated cheddar cheese
- Heat piecrusts in oven as per instructions on box until light brown.
- Sauté ground beef and onion in large skillet until the meat is cooked and onion is translucent.
- Drain fat out of meat and put back in skillet.
- Mix (canned or prepared) gravy with the cooked meat and stir well. Layer the meat mixture into the bottom of the piecrust.
- Layer half of the can of peas onto each pie. Top with prepared mashed potatoes, half on each pie.
- Sprinkle 1 cup of cheddar cheese over each pie.
- Put in oven and cook at 350 degrees Fahrenheit for 30 minutes.