I asked my 12-year-old son what he wanted to eat for dinner this week and he made a special request for Shepherd's Pie.  The very first time he tried this dish was at an Irish pub down in Destin, Florida.  He loved it so much that it's become a regular request.  It's total comfort food, but it's a bit out of season.  It's usually a fall and winter thing.  We are still in "summer vacation" mode up in Minnesota and we are in an RV trailer.  However, the last few nights, the temperature has gotten cooler and it is beginning to feel like fall, so I guess I'll make an exception.  However, I don't have my full kitchen at my disposal, and it takes a long time to make this recipe from scratch, the way I usually do.  (I usually use frozen peas, but I peel, dice, and steam the carrots.  I peel, chunk, and boil the potatoes to make mashed potatoes, and I typically make my own homemade gravy).  I don't have time for all that here.  So, I was wandering around the grocery store, thinking about ideas, and I found a few convenience items to make this recipe faster and easier:

I wasn't sure if it would taste as good as the homemade version, but my son still gave it two thumbs up and said, "make this again, Mom!"  So, I thought I would share this much quicker and easier version of shepherd's pie.  Enjoy!

Quicker and Easier Shepherd's Pie
Recipe by Sarah Zenk	Prep Time: 20 minutes. Cook Time: 20 minutes
Ingredients 1 pound lean ground beef 1/2 cup white onion, diced 1/2 tsp garlic powder ground black pepper to taste 1 packet of Knorr's Au Jus flavored gravy mix 2 Tbsp flour 1 can of peas and carrots vegetable mix 1 package of Idahoan brand Buttery Homestyle Mashed Potatoes (I used the reduced sodium version) 1 cup of shredded Colby Monterey Jack cheese blend olive oil cooking spray
Cooking Directions: Preheat oven to 350 degrees F (175 degrees C).   If making 4 individual servings, spray 4 large ramekins with cooking spray.  If you don't have ramekins, you can use any 5 to 6-inch round, oven-safe containers with flat bottoms.  Otherwise, you can use a 10 to 12 inch iron skillet for the whole meal. Brown ground beef in a skillet over medium heat along with the onion, garlic powder, and a few dashes of black pepper.  Stir frequently, breaking up the meat with a spatula as it cooks.  If you can multi-task, move on to step 4 while it cooks.  If not, continue cooking the meat until it is no longer pink, about 5 to 10 minutes depending on how high your heat is. While the meat is cooking, prepare the potatoes following the directions on the packet.  Set aside for later. When the meat is fully cooked, turn the burner off.  Drain and discard the fat.   Sprinkle 2 Tbsp of flour and the Au Jus gravy powder over the meat.  Stir well to combine.  Look at the directions on the back of the gravy packet tell you how much water to use.  Mine said 2 1/4 cup, but I added a little less than the packet suggested because I like my gravy a bit thicker.  Turn the burner back on and set it on low.  Cook for 2 minutes until the sauce begins to thicken. Open the can of peas and carrots.  Drain the water out, then add the veggies to the skillet.  Stir carefully so you don't smash the veggies.  They are delicate. If making individual servings, divide this mixture into the 4 ramekins.  Otherwise, leave in the oven-safe skillet.  Drop spoonfuls of mashed potatoes over the top of the meat and veggie mixture, then smooth gently to make an even layer.  Don't press down too hard.  You want the potatoes to rest on the top, like frosting a cake. Sprinkle with cheese. Bake for 10 to 20 minutes until the cheese begins to brown.  Remove from oven carefully and let cool for at least 5 minutes before attempting to eat it.  (The mashed potatoes tend to trap in all the heat, so be extra careful not to burn your mouth).   Serves 4 **Sorry, I didn't get a photo of the finished dish.  We were eager to dig in, and we forgot all about the photos.  I'll upload one next time we make it!