Description
My kids will pretty much eat anything in a bowl, so on busy weeknights, I have been making these SHEPHERD’S PIE BOWLS. It’s a wink and a nod to the original recipe but much faster for our weeknights. Best part? With a bowl, my kids can build it however they like. Some want extra potatoes, others want extra ground beef, some add cheese…it’s a mix and match that makes them all happy.
This recipe is very easy to double too!
Ingredients
Scale
- 4 russet potatoes, peeled and quartered
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO0
- salt and pepper
- 1 onion, chopped
- 1 (1 oz) packet brown gravy mix
- 1 cup of water
- about a cup of frozen peas
- butter and milk for your mashed potatoes
Instructions
- Add your peeled and quartered potatoes to a big pot, cover with cold water and bring to a boil. While those are coming up to a big boil, add a liberal drizzle of EVOO to a big skillet over medium-high and brown your ground beef.
- Once your ground beef is browned and crumbly, add in a big pinch of both salt and pepper along with your chopped onion. Let your onions sauté in your skillet until tender (about 5 to 7 minutes).
- Once your onions are tender and your potatoes are soft, it’s time to make the gravy. In a small saucepan, whisk your gravy packet with water for about a minute until it thickens. Pour this over your ground beef and onion mixture and stir. Reduce your heat to low and stir in your frozen peas.
- While the peas are warming up, drain the water from your potatoes and add as much butter and milk as you like along with salt and pepper. I like to use an electric mixer to whip them up quickly.
- Take each bowl and add potatoes followed by your ground beef mixture. Add cheese if desired and serve.
Notes
If we have shredded carrots, I’ll add that with the peas as well. This recipe is very easy to double. You can also use store-bought mashed potatoes for an even faster meal.