There was nothing meatless about Monday dinner last night, but it was the first time in many weeks that Johnnie Bud and I have been able to have a real dinner at home together, so I felt compelled to surprise him with something he had recently pointed out as looking tasty: Kraft’s Updated Shepherd’s Pie.
I made very little modifications to this recipe – I left the skin on the potatoes and added a bit of the beef broth to the potatoes. (The ketchup probably could have been left out entirely as the broth provides a good deal of seasoning to the meat and vegetables.)
As a vegetarian, I obviously didn’t indulge in this comfort food dish with the manfriend, but he enjoyed it so much he’s planning on having leftovers tonight for dinner – and this is a man who rarely does leftovers.
One of the best parts about this recipe is the ease! While the potatoes were boiling, I browned the beef and the frozen vegetables went right from bag to the saute pan before baking – and then the whole thing went right in the oven alongside carrots I had quickly cut, tossed in EVOO, salt and pepper, and put in a roasting dish.
This dish could have easily served a whole family. Johnnie Bud’s two servings at dinner last night barely made a dent in the casserole dish we baked it in.
Not too bad for a Monday, friends! Enjoy.