Monday, July 14, 2014

Simple Shepherd's Pie Recipe

Shepherd's pie is an old favorite of mine.  It took the back burner in recipes after I got married because  the husband did not care for it.  Now that he isn't in the picture any longer it has resurfaced and is a family favorite.  I've learned a lot over the years in the kitchen and one thing I've learned is how to cut corners.  My Granny originally introduced me to Shepherd's Pie. Her version was a little bit different from this one because she made everything homemade first which you can totally do.  One of the things I like about a Shepherd's Pie is it is great to use your leftovers in.

Simple Shepherd's Pie Recipe

 photo shepherdspie.png

What you Need:

  • spaghetti sauce  ( I use left overs from this slow cooker spaghetti sauce you can use a jar or leftovers whatever)
  • 1 can of 1 vegetable ( I use green beans) drained
  • 1 can of 2nd vegetable (I use carrots) drained
  • Bob Evans original Mashed Potatoes 
  • 1 bag of shredded cheddar cheese
  •   photo shepherdspie2.jpg

    What you do : 

    Preheat oven to 350 degrees.  Spread your spaghetti sauce into the bottom of your casserole dish.  Drain your canned veggies and then layer them over your sauce.  Cook the Bob Evans Mashed Potatoes according to directions (about 6 minutes in the microwave) and spread over the top .  Then Add cheese over the top of your potatoes.  Now bake in the oven on 350 for 30 minutes or until the cheese is golden and bubbly. 

    It is so good a great way to hide some veggies.  So tasty they'll all keep coming back for more . And lastly just so simple. Specially if you use leftovers . 

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