Shepherd’s Pie 3 Ways: From Full Housewife Mode to Total Survival Mode
Even though my very existence relies on meal planning, these 4 ingredients are always in my kitchen: ground beef, frozen & canned veggies, potatoes, and cheese.
They’re my ride-or-dies. The dependable ones. The ingredients that come through when I’m running on zero brainpower and less than a teaspoon of motivation.
I love that 4 simple ingredients can turn into so many meals, but today we’re going to focus on a classic comfort meal: shepherd’s pie aka cottage pie.
The beauty of this meal? It’s flexible. Whether you’ve got the energy to channel your inner vintage housewife or you’re just trying to survive until bedtime, there’s a version of this dish that’ll meet you where you’re at. Here’s how to make it no matter how many spoons you have left.
🥄 LOW SPOON: Survival Mode Shepherd’s Pie
What this looks like:
You’re exhausted. Everything feels like too much. You’re considering cereal for dinner, but you do have a microwave and 10 minutes. Let’s make it happen.
Here’s what you’ll need:
Instant mashed potatoes [you’ll probably need butter, milk, water, and/or salt too]
1 or 2 cans of beef or chicken
1 bag frozen mixed veggies
Shredded cheese (optional, but highly encouraged)
Here’s what to do with it:
Prepare your instant mashed potatoes according to the directions on the box
Heat up the frozen veggies in the microwave
Open up the cans of beef or chicken
Mix the beef/chicken in with the the veggies (you can microwave it again if the veggies don’t get the meat warmed up enough)
Spread mashed potatoes on top.
Sprinkle with cheese and microwave for a bit if you want
End result: Something hot, filling, and comforting with minimal effort.
🥄🥄 MEDIUM SPOON: “I’m Managing” Shepherd’s Pie
What this looks like:
You’ve got a little energy and want something homemade without it being a full-blown production. (This is my go-to way of making it!)
Here’s what you’ll need:
5ish potatoes
1 lb ground beef
1 medium onion (or you can just use onion powder)
Seasonings to your liking (I usually use salt & pepper, parsley, thyme, Worcestershire sauce, and some minced garlic out of a jar aka jarlic)
2 TBSP flour
1 cup beef broth
A 2 cup bag of frozen mixed veggies
Half a stick of butter
About 1/2 a cup of milk
Cheese! (I usually use parmesan)
Here’s what to do with it:
Pre-heat the oven to 400°F … or you can wait to do this part depending on how long it takes your oven to heat up.
Peel & cut the potatoes, then yeet them into some water and boil until soft. (While you’re peeing potatoes is a GREAT time to toss the ground beef into the microwave to defrost it if you forgot to pull it out of the freezer.)
While the potatoes are in their hot tub, in a pan over medium heat brown your beef with the onion. You can add oil or butter to the pan if you want, but I’ve found that if I start the beef a little ahead of the onion, extra oil isn’t needed because of the beef fat. (If you want to keep this down to a one-pan meal, cook the beef in an oven-safe pan.)
When the beef is cooked, drain the fat if you want to, then toss in the rest of your seasonings and the flour and give it a stir. (This is usually when I start preheat the oven, but you know your oven better than I do.)
Add in the beef broth and stir again.
Toss in the veggies and stir. Then let it sit and simmer while you finish up the potatoes.
Once the potatoes are soft, drain the water out of the pot. Add in the butter and give it a minute or so to melt. Then toss the milk & salt in and mash those taters up!
Once those are mashed up, yeet in the cheese and mix it up again.
Go back to your meat & veggie pan and spread it out evenly, then throw the potatoes on top and spread that out until it’s even too.
Toss it in the oven for 25 ish minutes or until the top of the potatoes are golden & the filling is bubbly.
Pull the pan out of the oven AND DON’T FORGET THAT IT’S HOT AF and stupidly grab it like I did one time, cuz that shit HURTS!
End result: A delicious one-pot & one-pan shepherd’s pie that hits the spot without using half your kitchen.
🥄🥄🥄 HIGH SPOON: Pinterest-Worthy Shepherd’s Pie
What this looks like:
You’re feeling incredibly motivated and have all the energy. Maybe you even put on an apron for the aesthetic. Let’s go all in.
Here’s what you’ll need:
1lb ish round steak
Fresh veggies like onion, carrots, garlic, corn, peas, beans, green onions etc. (you can use whatever you want but I’d for sure include garlic & onion)
Fresh herbs for seasoning (I’d suggest parsley, thyme & rosemary)
2 TBSP flour
1 TBSP tomato paste
1 cup red wine
1 cup beef stock
5ish potatoes
Half a stick of butter
1 cup heavy cream
Fresh parmesan cheese to grate
Here’s what to do with it:
Pre-head your oven to 400°F and prep everything… cut the round steak into cubes, peel & cut your potatoes, peel/wash/cut/whatever else needs to be done to your veggies & herbs so you can use them, grate your parmesan, etc.
Heat some butter or vegetable oil in a large pan over medium high heat. Meanwhile, throw some salt & pepper in with your flour, then yeet in the cubes of round steak. Once they’re coated and the pan is hot, toss the steak in and cook until golden brown. Then remove from the pan.
In the same pan, put in more oil or butter, then toss your veggies in (minus the potatoes) and cook until you can start to smell the veggies, about 3-5 minutes
Toss in some salt, pepper, and the tomato paste and cook for a couple more minutes.
Carefully pour in the red wine to deglaze the bottom of your pan. Mix everything up and let it bubble until the liquid is nearly gone. Then add in your beef stock. Mix it up and toss in your fresh herbs.
Turn the burner to medium and let it simmer for 30ish minutes. Then switch over to getting your potatoes ready while the meat/veggie mixture simmers.
Throw the potatoes into a pot with some water and bring it to a boil. Cook for 15-20 minutes or until you can easily stab them with a fork.
When the potatoes are cooked, drain the water out of the pot, and toss in your butter & heavy cream. Mash that all up and season with salt & pepper. Then throw in the freshly grated parmesan and mix it up.
Get a large oven safe dish (or be super fancy and use individual ramekins) and scoop the beef/veggie mixture into it. Top with the mashed potatoes. Feel free to garnish with chopped green onions or chives.
Toss it in the oven for about 15-20 minutes or until the filling is bubbling and potatoes are golden brown on the top.
End result: A crispy, golden-topped shepherd’s pie that looks like it belongs in a diner display case.
Bonus Tip:
Double the filling when you make the medium or high spoon versions, and freeze half for a future low spoon day. Future You will be so grateful.
Whether you’ve got a full set of spoons or just a spork and vibes, I’m here to help you feed yourself and your family without losing your mind.Join my email list below for more low-spoon, high-comfort meal ideas and even the occasional pep talk when dinner feels impossible.
