We just had our first snowfall this last weekend here in Utah. We had are second snowfall yesterday. It is so funny how quickly the weather changed. Saturday we had a high of 70 degrees and yesterday the high was 40 degrees.
When the weather turns cold, I love to have those hot and comforting meals for dinner. One of my favorites is shepherd’s pie. I love the combination of beef, gravy, mashed potatoes and veggies. However, it does take a bit of time to make shepherd’s pie. So recently, I decided to change up the dish and make a simplified version of it. A meatball shepherd’s pie.
I decided to use frozen meatballs to speed things along in addition to frozen veggies. The you serve it over mashed potatoes. You can make the potatoes from scratch, from a box, or buy the already prepared from the store. You pick what works for you. I did opt for the kind made from scratch. They really are the best in my opinion.
This meatball shepherd’s pie really was easy to make and a big hit with the whole fam! It is definitely something I will make often and I am sure I will get requests for it too.
- 2 Tbsp butter
- 3 Tbsp flour
- 1 3/4 cup beef broth or 1 (14 oz) can of beef broth
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 1/2 cup frozen carrots and peas
- 1/2 cup frozen corn
- 1 (16 oz) package frozen meatballs, thawed (or about 34 if you buy them in bulk like I do from Costco or Sam’s)
- salt and pepper, to taste
- prepared mashed potatoes
- In a large skillet over medium heat, melt butter.
- Sprinkle flour over melted butter and whisk until smooth. Cook for a minute or 2 until it turns golden brown.
- Slowly add the beef broth while whisking until well blended.
- Add the soy sauce, Worcestershire sauce, and meatballs to the mixture and cook the gravy while stirring with a spoon until it thickens, about 5 minutes or so.
- Add frozen veggies to the gravy and cook for 2-3 minutes until heated through. Serve over mashed potatoes. Serves 4-5.