The weather dropped a whole 5 degrees here in South California, which crazy enough, put my mind into winter mode. I find it pretty funny that now living in California for 4ish months, a single degree difference in the weather feels like so much more. It was 70 yesterday, 70! And I was like, nice, it’s cold enough to wear leggings! If we were back in Colorado, 70 would be hot, and I would think, nice! It’s shorts weather.
One meal I always seem to crave in the winter has been shepherd’s pie. So warm and hearty, yum. Last night I made one of the simplest versions possible, it’s basically instant… and it turned out so good, with the perfect amount of spice.
Yield: Two Souffle / Ramekins
- 1/2 Pound of Ground Beef
- Half a bag of frozen mixed vegetables. I went with a mix that included corn, carrots, peas, and green beans.
- 1 Bag of instant potatoes – I like the Idahoan Roasted Garlic brand.
- 2 Mushrooms, sliced (optional, I included in mine, but not Adams)
- Paulman Acre – Fermented Hot Sauce – We have been slowly trying all their hot sauces, buying a new bottle each time we go to the farmers market. So far, all are super tasty.
1.) First, cook the ground beef in a pan, until there is no more pink. While that is cooking, start boiling the water for the instant potatoes. Once meat is cooked, evenly distribute to bottom of the Ramekins.
2.) In the same pot, pour in the frozen vegetable mix and add 1/4 cup of water. Let cook for about 3-5 minutes until some of the water has evaporated, then add the fermented hot sauce. I used about 3 tablespoons, but that’s because I love spice. Use your best judgement. *Note- I did not add any salt to the recipe because the hot sauce has enough on its own.
3.) Once the vegetables are no longer frozen, and almost all the liquid has been evaporated, evenly distribute to the Ramekins. Mix ingredients together.
4.) Optional step, in the same pan, cook the mushrooms. I did this separately just because Adam does not like, but you can cook with your vegetables or skip altogether. Add to Ramekins.
5.) By this time, your water should be boiling. Add the mashed potatoes and stir.
6.) Scoop half the mashed potatoes into one ramekin, smoothing it down, and proceed with the second.
7.) Place the ramekins in the oven and set to low broil. Broil for about 10 minutes or until the top of the potatoes are golden brown.
8.) Careful when serving, the ramekins will be hot! That is it, a quick dish that takes no more than 20 minutes, and bonus, it’s super cheap!