Our August COOK Club is all about back to school recipes. This month, we are featuring the Southern Living “Busy Moms Weeknight Favorites.” It has 130 suppers that families will love – and they are quick to fix!
I love this cookbook because the recipes are quick, easy and I haven’t made one yet that isn’t delicious! And – the recipes are so simple, my kiddos can make them too. All I have to do is plan a few meals from “Weeknight Favorites,” put the ingredients on my shopping list, and I have a couple nights free from cooking!
The recipe I’m sharing today is Shepherd’s Pie. It’s a typically British dish; however, the British version is made with ground lamb, not ground beef. But, if you look at the Irish version, they use ground beef. So our Shepherd’s Pie today is more along the Irish lines.
This recipe is great because it uses pre-packaged fully cooked beef tips, refrigerated mashed potatoes and frozen vegetables. As a rule, I don’t use pre-packaged items like this. But, in my opinion, if you can find them at a good price, and make a great dish to enjoy with the family around the supper table, instead of ordering take out – I say go for it!
Alternatively, I have, in the past, used leftover roast beef and gravy that I made in the crock pot, as well as leftover mashed potatoes and veggies to throw this together in no time flat. It’s delicious either way!
So let me give you the recipe from our cookbook and then you can dress it up any way you want to make it YOUR family’s favorite!
You will need:
- 2 packages, 17 ounces each, fully cooked beef tips with gravy
- 1 cup frozen whole kernel corn, thawed
- 1 cup frozen sweet pies, thawed
- 1 package, 24 ounces, refrigerated mashed potatoes
- 1/2 package of cream cheese, softened
- 1 tablespoon butter, softened
- 1 teaspoon garlic powder
- 1 cup of shredded sharp Cheddar cheese (any cheese can be substituted here)
Preheat oven to 350 degrees. Cook the beef tips according to the package directions.
Once cooked, spoon the beef tips into a greased 9 x 13 baking dish. Top with corn and peas, then set to the side. (As a note, I have put cheese in the casserole with the beef and veggies, as well as on top later, but this is your choice. My family just likes cheese that much!)
Cook potatoes according to package directions. Once done, spoon potatoes into a bowl. Add the cream cheese, the butter, and the butter. Beat with a mixer until smooth. Spoon over top of beef and veggie mixture. Sprinkle with cheese.
Bake, uncovered, in the preheated 350 degree oven, for 15 minutes, until thoroughly heated and bubbly.
That’s it – it’s done! In less than an hour, a delicious meal on the table. All you need to add is some bread, a salad if you like, and drinks. I also wanted to share the nutrition info below.
Just note – the sodium may seem high and this is probably from the pre-packaged food. If you use your own food, your results from the nutrition info will be MUCH different.
Like I said above, I have used things I’ve had in the house to make this recipe – leftover roast beef and gravy, ground beef, canned corn or peas (or other veggies even), leftover mashed potatoes, etc. I’m a firm believer in using what you have in the fridge in a recipe if the items are similar. In my opinion, it’s hard to make a mistake in cooking – well, unless you substitute salt for sugar!
Have you checked out the Southern Living “Busy Mom’s Weeknight Favorites” yet? Let me know below!
Also tell me below if you try this recipe – I’d love to hear how it turned out for you!
Until next time,