This is how we’re dishing up comfort for under $2 a serving
Growing up as I did, with a very British mother, shepherd’s pie was regular fare at our dinner table.
But most memorably, it became a tradition that Mom would make Shepherd’s Pie for dinner on the first day of school. As years went by, the first day of school became less about giddy anticipation and more about nervous butterflies tainted with a hint of dread.
However, no matter what the day would bring, I knew “shep’s pie” would be waiting for me once I made it through that first day, definitely like a comforting culinary hug.
To this day, when I have that first savory bite something deep in my memory tells me “all is well”.
See for yourself, the succulent beef mixed with the sweetness of the peas, carrots and creamed corn, which is all topped off with rich, creamy mashed potatoes truly does satisfy the tummy and soothes the soul.
And that, my friends, is comfort in a bowl.
Now, before you write a comment telling me this isn’t an authentic British Shepard’s Pie, I’ll save you the trouble because I know.
But I also know you can’t make a traditional Shepard’s Pie for UNDER $2 a serving.
You still in?
I thought so.
That being the case, here’s the recipe for the ultimate frugal and fabulous comfort food for under a $2 per serving. Sounds crazy, right?
First thing to remember, this is a perfect use for leftover mashed potatoes, additionally you can add any kind of leftover veggies into the beef mixture as well. Everybody in the pool! It’s all delicious.
BUDGET SHEPHERD’S PIE
Serves 6
What You’ll Need:
- About 2 pounds potatoes – whatever variety you like, or equivalent instant mashed potatoes
- ¼ cup milk
- 1 tablespoon butter
- 1 to 1 1/2 pound ground beef
- 1 medium onion, diced
- 1 (12 or 16 ounce) bag frozen mixed peas and carrots –thawed
- 1 (14.75 oz.) can creamed style corn
- 1 cup shredded cheddar cheese
- Salt and pepper and seasoning sauce of your choice – * see Diva Tip below
Gluten Free NOTE – This recipe is gluten free IF the creamed corn you use is gluten free. Alternatively, you could use canned or frozen corn. Be sure to read your labels!
Here’s How:
- Preheat oven to 350°F. To begin, chop the potatoes and them boil in salted water until they’re soft. Then drain them and mash with milk and butter, and season to taste with salt and pepper. If you’re using instant mashed potatoes, mix them according to package directions. This is the part that takes the longest. In fact, you’ll likely have the beef mixture waiting in the casserole dish before the potatoes are even finished. And that’s totally cool.
- Meanwhile, brown the ground beef and the onion, adding salt and pepper to taste, and draining if necessary.
- Next, add 1 to 2 tablespoons of the seasoning sauces of your choice.*See note below.
- When the hamburger is cooked; add the peas and carrots and creamed corn. Next, let this simmer until heated through and bubbly.
- Now it’s time to spray a 9 x 13 pan or 3-quart casserole dish with with non-stick cooking spray, then pour the meat and vegetable mixture evenly across the bottom of the pan. Next, spread the mashed potatoes evenly over the meat mixture then sprinkle the cheese over the top. Bake at 350°F for 20 minutes.
- Lastly, you’ll switch oven setting to BROIL and cook the casserole until cheese on top is bubbly or lightly browned. Be sure to stay close and watch this, as you don’t want burned cheese. It should only take about 2 minutes.
- Let this sit for about 5 minutes before serving.
*Diva Tip*
Any of the following sauces, individually or in any combination, would be good: Worcestershire Sauce, soy sauce, steak sauce or ketchup. If you enjoy heat, use a bit of hot sauce. Keep in mind, you want the beef to be very flavorful to balance all those potatoes. My personal favorite is a skimpy tablespoon of Worcestershire for umami, and a just little ketchup for added sweetness.
Enjoy the warm fuzzy feeling of a bowl full of comfort. Sigh. All is well.
BUDGET SHEPHERD’S PIE
Ingredients
for the mashed potatoes
- 2 pounds potatoes - any variety or equivalent leftover or instant
- ¼ cup milk
- 1 tablespoon butter
For the hamburger filling
- 1 to 1 ½ pounds ground beef
- 1 medium onion diced
- 1 12 to 16 ounce bag frozen mixed peas and carrots thawed
- 1 14.75 ounce can creamed corn
- 1 cup cheddar cheese and shredded
- 1 tablespoon seasoning sauce of your choice * see Diva Tip below
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
For the potatoes
- Chop the potatoes and boil in salted water until soft. The smaller you cut them, the faster they'll cook.
- Drain potatoes and mash with milk and butter. Season to taste with salt and pepper.
- If you’re using instant mashed potatoes, mix according to package directions.
- This part takes the longest. You’ll likely have the beef mixture waiting in the casserole dish before the potatoes are finished. That’s cool.
For the hamburger filling
- In a large skillet, on medium-high heat, brown ground beef with the onion. Add salt and pepper to taste. Drain excess fat if necessary.
- Add 2 tablespoons (season to taste) of the seasoning sauce(s) of your choice. See suggestions below.
- When the hamburger and onion are cooked; add peas and carrots, and creamed corn. Stir to combine then let simmer until heated through and bubbly.
- Spray a 9 x 13 pan or 3-quart casserole dish with non-stick cooking spray, pour the meat and vegetable mixture in bottom of the dish.
- Spread mashed potatoes evenly over the meat mixture and sprinkle the cheese over the top.
- Bake at 350°F degrees for 20 minutes.
- Switch oven setting to BROIL and heat the casserole until cheese on top is bubbly or lightly browned. Watch this as you don’t want burned cheese. It should only take 2 minutes, at most.
- Let this sit for about 5 minutes before serving.
Notes
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Made this for dinner tonight. But I used leftover mashed potatoes from last night’s dinner. My family loved it! Including my 10 month old. Thanks for a great recipe!
Thanks for letting me know, Hannah!
I’m so glad you enjoyed the recipe and especially glad it passed the (almost) toddler test.
I’ve never had shepherds pie before, so I’m excited to be making this tonight! Currently taking a break and waiting on those darned potatoes!
Hi Jessica! How did you like it? It’s a family favorite at my house.
I hear you, waiting on potatoes, LOL! I’ll tell you a secret – I keep a box of instant potatoes in my pantry for times when I just can’t wait for the potatoes to boil. They don’t taste quite as good as the real thing but that’s the price we pay for convenience. Thanks for your comment 🙂
Buy some of the Bob Evans premade potatoes from the frig. section, they are amazing and you can just spread them on 🙂
Buy some of the pre-made Bob Evans potatoes from the refrigerated section of the store and just spread them on, they’re amazing and although a little costly they are worth it for the time and flavor savings.
I’m making this tonight for the 2nd time. We make it as a half batch in an 8×8 baking dish and it’s plenty for 2 adults and a toddler with leftovers for lunch. Can’t get much easier than this. I love that it’s mega cheap, but reasonably healthy (depending on how you make your potatoes)! Tonight we’re using ground turkey we got on sale!
This was good. Thank you.
Hi I am from Denmark and we don’t have creamed corn, can I just leave it out or replace it with regular corn, is it there for the moist
Pernille Markussen
Hi Pernille, Sorry for the delay in responding.
Creamed corn does add moisture and sweetness, but you can substitute regular canned corn and it will still be delicious!
Diva Patti
Change the corn for mushrooms , no need for cheese really and if you use enough dairy free math you do not need the milk either so really you can do GF and dairy free with one change mushrooms instead of corn . If you using tomatoes sauce again make sure it GF as well as dairy free , if you have your own seasoning you can had the onion in the blender along with the water you cooked your carrots ,peas and mushrooms use the water to make the sauce for the shepherds pie and any left over use to make your gravy .
When you add your favorite sauce add-ins, worcestershire and ketchup, how much do you add? Thank you!
Hi Tina! I add “to taste”. I imagine you were hoping for an exact measurement so I’ll give you a place to begin. For Worcestershire, start with 2 teaspoons and add from there. For ketchup start with a tablespoon and add from there. If it tastes good to you, then it’s perfect! Thanks for your question and thanks for visiting Divas On A Dime!
Thank you so much for taking the time to reply! 🙂 Can’t wait to try this meal this week!