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Home > posts > 2019 > 09 > 2019-09-15_Shepherds_Pie.html
Shepherd Pie
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I made Shepherd's Pie (well, really, cottage pie since I used beef). I made three small(ish) containers and froze two.
For the beef, I used 2 lbs of 90/10 ground beef. I first sautéed an onion and then added the beef. I then used a pack of frozen veggies (mostly corn, some carrots, peas, and asparagus. I also used salt and Murals of Flavor from Penzeys.
For the mashed potatoes, I actually used the InstaPot. I peeled 3 lbs of russet potatoes and chopped them into large pieces. I pressure cooked on high for 9 minutes (plus heat up time) and did a quick steam release. I am not sure it actually saved me any time...
I strained them and then mashed them with butter, a little bit of margarine, and some 2% greek yogurt.
I topped them with a sprinkle of smoked paprika.
I froze two and baked the other at 350 for 30 ish minutes.