Sometimes it’s the most comforting foods that are the best foods. The kind of stick-to-your-bones foods that warm you on a cold winter day and bring you back to your childhood (although in all fairness, the weather is finally starting to warm up, thank goodness!). Now, I’ll be completely honest, I didn’t grow up eating Shepherd’s Pie. But it’s the flavors of the savory meat, vegetables and creamy mashed potatoes that bring me to this cozy, happy place.
St. Patty’s Day is almost upon us. For me, St Patty’s Day is all about the Corned Beef and Cabbage. While I do intend to eat my fair share of this, I’m trying to focus on simple and quick recipes that don’t require a ton of energy. And this is a meal that only takes around forty minutes (with at least half of that as down time while it bakes).
This has some pretty basic ingredients that most people tend to have on hand. I like the depth that the wine adds to this dish, but if you’re not into alcohol in your food, just sub in more broth. I used a frozen veggie mix of corn, carrots, peas, green beans and lima beans, but you could always used whatever frozen veggies you prefer. This recipe makes a smaller pan, around 8×8 or 9×9. If you need more you can always double the recipe for a 9×13 pan.
Source: The Life Jolie
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