One of my favorite, go-to meal plan ideas for Fall and Winter is Shepherd’s Pie… but seriously, who has time to cook the filling, make mashed potatoes, put it all together, and then, bake it all over again??? Here’s how I make all the same flavors happen in 30 minutes or less for a quick and easy weeknight dinner perfect for any weekly meal plan… or scroll to the end for a printable version of the recipe and ingredients list.
This is a great way to serve up all the flavors of Shepherd’s Pie in minutes, instead of laboring for hours. Also a great ground beef recipe alternative to the usual meatloaf, tacos or meat sauce.
You can serve the finished product over your choice of grains, or one of our favorite ways to do it, that reminds me of our trips to Scotland and Ireland, “jacket potato” style over baked potatoes.
For full ingredient list and cooking instructions, see printable recipe at the end of this post.
Dice and saute onions in olive oil in a sautee pan over medium heat. Cook until translucent, about 3-5 minutes.
Add ground beef. Season with salt and pepper, to taste. Cook meat over medium-high heat until fully cooked.
Once meat is fully cooked, combine brown gravy mix with water. Add to pan. Stir in cream of mushroom soup. Simmer over low heat until thickened.
Gently fold in frozen vegetables.
Serve over your choice of rice, pasta or baked potatoes.