I’m sharing this recipe with you solely for the fact that I’m making it tonight. It’s not paleo, it’s not low-carb, and it’s certainly not gluten free. If you’re counting calories, this one’s probably not for you. Lactose intolerant? Not a great idea either. But if you love a good, filling, easy to prepare, comfort food dish that leaves some leftovers for easy reheating, then you’re in the right spot. I tend to make this more in the fall and winter months, because it’s a heavier, more filling dish, but hubby’s been wanting it lately so I figured I may as well – I mean it’s easy enough.
What What You Need (4-6 servings)
- 1 lb. ground beef (you could use turkey if you wanted)
- 1 pkg. taco seasoning (or meat seasoning of your preference)
- 1 can of corn (drained)
- 1 cup shredded cheddar cheese
- 2 cups Instant mashed potatoes (prepared)
- 8×8 casserole dish or baking pan
- Non-stick spray
What You Do
Brown and season hamburger meat in skillet while you prepare the instant potatoes according to directions. Spray your casserole dish with nonstick spray and once browned, pour the ground beef into the bottom of dish. Sprinkle shredded cheese over meat and add corn on top of cheese then spread the prepared mashed potatoes on top of that.
Place in the oven at 350° for about 25-30 min., until the top is golden brown. Let cool slightly before serving.
Sometimes we serve just the Shepherd’s Pie and sometimes we serve with bread or something, but it’s definitely enough by itself if you don’t feel like adding anything to it. I normally make a double batch because the leftovers make a great lunch the next day – super easy to throw into a bowl and re-heat.
Do you have a favorite “comfort food” at your house? Is this something that would go over well in your family? What changes might you make to the recipe (I’m always up for new ideas!). Let me know in the comments below and thanks for reading!