Pantry Shepherd's Pie
A gravy-rich beef filling under a golden mashed potato blanket.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 2 Tbsp butter
- 1 onion, diced
- 2 cups frozen mixed vegetables
- 2 Tbsp tomato paste
- 3 Tbsp flour
- 1 Tbsp Worcestershire sauce
- ½ tsp dried thyme
- 4 cups mashed potatoes (homemade or leftover)
- 1 cup shredded cheddar (optional)
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Heat the oven to 400°F.
- Make the filling. Strain the heated beef, saving the broth. Melt butter in an oven-safe skillet and cook the onion 5 minutes. Stir in tomato paste and flour for 1 minute, then whisk in 1½ cups of the broth, Worcestershire, and thyme. Simmer until thick.
- Add beef and veggies. Stir in the beef (break up any big chunks) and the frozen vegetables.
- Top and bake. Spread the mashed potatoes over the top and sprinkle with cheese. Bake 20 to 25 minutes until bubbly and golden.
Notes
Granny’s tip: Rough up the potato topping with a fork before baking. The little ridges get crispy.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
