Tough Day Dinner ~ Scalloped Potato Shepherd’s Pie

An Easier Approach to a Classic

My family loves a shepherd’s pie, but a traditional one can take some time to make. While it may not seem as complex as baking a dessert pie, it can still be tough to prepare all the different components.

Fortunately there’s an easier way, though it took a little practice. The first time I made tried it, it was not a recipe that would fit into the Tough Day Dinner category.

I had wanted to make an easy scalloped potato shepherd’s pie but the first version did not work out. While I might make it seem like developing these recipes is easy, there’s often a process of trial and error to get the result I think is ready to share with you all.

After my first underwhelming attempt, I tried it again with a few adjustments and it came out perfectly!

I chopped all my veggies for this dish, but to make it easier on yourself you can use precut or frozen veggies. You can also make this casserole ahead of time and freeze it for future baking.

Here is what you will need to get.

Ingredients:

• 2 lbs of Ground Beef, or any ground protein of your choice.
• 2 Packets of Gravy
• 1 C of Frozen Corn
• 1 C of Frozen Peas
• 1 C of Carrots, Diced
• 1 Medium Yellow Onion, Diced
• 1 Stalk of Celery, Diced
• 2 Boxes of Instant Scalloped Potatoes and the ingredients needed to make them as outlined on the package.
• 2 C of Shredded Cheese of your choice, I used a Havarti
• Salt & Pepper
• Garlic Powder to taste or 2 garlic cloves crushed
• 1 T Chili Powder
• 1 T of Parsley, minced
• Olive Oil

I was able to make this entire dish in a skillet and a bowl. The first time I made this, I didn’t cook the potatoes ahead of time and it didn’t work out.

That means you can probably guess what the first step is…

Instructions:

1. Make the scalloped potatoes according to package directions. I used the microwave directions. Set aside when done.
2. Add olive oil to your skillet and add the carrots, onions, garlic, and celery. Cook until softened.
3. Add your ground protein to the skillet and cook until no longer pink.
4. Reduce heat and add the two pouches of gravy, salt, pepper, garlic powder, parsley, and chili powder and 1 cup of water.
5. Bring to a boil, reduce heat, and let simmer for 15 minutes.
6. Stir in corn and frozen peas.
7. Remove from heat and preheat your oven to 350 degrees.
8. Top skillet with the prepared scalloped potatoes then cover with oven safe lid or foil.
9. Bake at 350 degrees for about 30 minutes, remove lid or foil, and sprinkle with the shredded cheese.
10. Bake for 15 minutes more or until the cheese is browned and bubbly.
11. The last step is very important: let this dish sit out of the oven for about 15 minutes before serving.
12. Top with a sprinkle of black pepper, parsley, and chili powder.

Since this recipe requires some prep time, you can make it in advance and freeze it fully cooked or before the baking step.

Seriously, this dish makes a great freezer meal. Just be sure you wait to add the cheese until right before you bake it in the oven.

This is a super hearty meal and yields enough for a family of four with enough leftovers for a second meal or two lunches. The leftovers can also be easily frozen.

This dish will be a huge hit with any cheese lovers. It’ll be a big hit with lamb and vegetable lovers as well.

Honestly, any kind of food lover should give this a try.

I am glad that I reworked the recipe because it was a huge hit with the family. Coming in at a cost of about $20 it is also an affordable meal. I hope you enjoy it as much as we did.

For another great tough Day Dinner check out this SKILLET LASAGNA.