Shepherd’s Pies with Garlic Cheddar Smashed Potatoes

My batch meal of the week last week was Shepherd’s Pies.  Generally Shepherd’s pies consist of some combination of ground beef, vegetables and mashed potatoes, this recipe follows the basic formula with a few adjustments.

I doctored up the Shepherd’s Pies and topped off the beef and veggies with Garlic Cheddar Smashers.  I also used TVP to stretch the beef a little bit farther.   This recipe will make two deep dish pie plates or 1-9x13 plate.  I doubled this and made 1 deep dish pie plate and 3-8x8 square pans that and now in the freezer for future meals.

ThrivingMama's Shepherd’s Pie

1 pound Ground Beef

½ medium Onion

1 cup Textured Vegetable Protein (TVP)*

1 ½ cups of water

1 can Cream of Mushroom Soup

4 cups of Vegetables (any combination of carrots, corn, green beans, etc.)

½ batch of Garlic Cheddar Smashed Potatoes

3 Tablespoons of Butter

Directions

1.  Brown ground beef and onion.  Hydrate TVP with water and add to the cooked ground beef.

2. Combine vegetables and soup.  Add beef to vegetable mixtures and put on the bottom of greased pan(s).



3. Spread Garlic Cheddar Smashers on top of meat and veggie mixture.

4. Dot top of potatoes with 3 tablespoons of butter and bake at 375* for 30-45 minutes or until bubbly around the edges.



Click here for a printable version of this recipe.