A few short days ago my teenager had a major oral surgery completed. As a result, he’s still having a tough time eating normal food – especially those that involve excessive chewing.
So…I felt the need to get creative for dinner tonight. ☺️ The below is what I call “creamy shepherd’s pie.” (By the way, it’s gluten free! That’s Rudi’s GF Multigrain bread in that bowl 😉)
1lb ground beef
Simply Potatoes (Traditional/plain)
6oz cream of mushroom soup (Pacific brand offers GF option)
Brown gravy packet (McCormick offers gluten free option)
4 oz Sour cream
Preheat oven to 380. Cook the meat, drain, set aside. Peel back corner of Simply Potatoes package and microwave for 3 minutes. Mix 6oz of cream of mushroom soup, 4 oz of sour cream, full packet of gravy mix together with fork until blended, add the cooked/drained ground beef & mix with fork. Pour and spread out into greased 9×9 baking dish. Stir potatoes in their microwaveable package then add to the top of the beef mixture, spreading around like you would when icing a cake. Bake in the oven for 20 minutes & enjoy.
Serving options: Serve with your favorite veggie(s) and bread! ☺️
For my visual readers, see the pictures below now that you’ve read the written instructions. ☺️
Preferred brands & dish:
Add the potatoes & spread around as if you were icing a cake:
It’s done when the edges begin to brown and the mixture is bubbling up the sides:
Feel free to brown this dish longer if you want your potatoes to have a crispy layer. And feel free to play with the recipe such as adding a layer of mixed veggies before you add the potatoes!
Let me know what you change up…I might try it too 😍.