Shepherd's Pie {in a Jar!

By jab120638

Ingredients

• 1 lb. lean ground beef
• 1 medium onion, minced
• 4-5 cloves garlic, minced
• 1 1-lb. bag frozen vegetables (I used peas and carrots)
• 1 teaspoon seasoning salt
• 1 1/2 teaspoons dried parsley
• pinch of dried thyme
• 10 dashes Tabasco sauce
• 1/4 cup all-purpose flour
• 6 ounces V8 juice
• 1 14.5-ounce can beef broth
• 1 1/2 tablespoons red wine vinegar
• 6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
• 1/2 cup freshly grated Parmesan
• 1/2 cup freshly grated sharp cheddar cheese

Details

Servings 15
Adapted from ourbestbites.com

Preparation

Step 1

In a large saucepan of skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant.

Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated.

Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.

Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).

Preheat oven to 400 degrees.

While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.

Place 6 8-ounce canning jars on a baking sheet.

When the beef mixture is done simmering, season to taste and then ladle the beef mixture into the canning jars.

Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.

In a large saucepan of skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.

Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).

Preheat oven to 400 degrees.

While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.

When the beef mixture is done simmering, season to taste and then ladle the beef mixture into 8-ounce canning jars placed on a baking sheet. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.

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Do you think these little jars could be frozen and reheated later?

Everything is cuter in a jar, right? Did you freeze yours with the potatoes piling up over the top like that or did you just freeze the meat part and will add the potatoes later? Inquiring minds want to know!

Wow, leave it to you to make Shephard’s pie look cute! My husband’s been wanting me to make this and now that I have this fun recipe I have no excuses.

My crazy 7-year-old won’t eat mashed potatoes either! I think she’s CRAZY! The rest of us make up for it and usually fight over hers. The recipe is WAY cute in jars. Good thing there are people around like you to make me look like I have a good idea once in a while (i.e. the licorice rainbow treat)!

Cheese in potatoes. This is what my shepherd’s pie has been missing. Also a recipe. In my mind, shepherd’s pie has always been “some kind of hamburger-based leftovers with potatoes or buscuit dough on top.” I also love the jars. Individual portions make everything more special.

I bought V8 for a soup recipe and really can’t stand to drink it but having been wondering what I should make with the rest of it! Now I know what to do with it! Thanks!

Just a quick FYI from an American living in the UK (before any Brits show up to complain). If you make this with beef it is called Cottage Pie, it’s only called Shepherds Pie when you use lamb. Also, add a bit of Worcestershire sauce, you won’t be sorry. :-)

BTW – not that it doesn’t look good! I’m prego and the thought of beef anything makes my stomach churn, so it’s not you, it’s me (just wanted to clear that up before I get hate mail LOL)..I will stick to your carb loaded and sweet recipes for the 1st tri!

Looks good and something that I can make! :)

Instead of ground beef, my mother (a lovely little English lady) freezes the leftover beef from pot roasts etc (you know, when you don’t have enough for lunch but you don’t want to waste it??) and then uses that when she makes a Shephard’s Pie. SOOO much better than just browning ground beef (not that I’m knocking that).

I think this absolutely the best..My Dad is caring for my step Mom whom has alzheimers and this would help a great deal in making meals for him freeze them and he just would have to make the mash potatoes.. thank you.

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