Recipe / Lunch

Shepherd’s Pie Pockets

I’ve always been a decent multi-tasker, but with the recent birth of our third son (7 weeks old), I am quickly becoming a multi-tasking machine. We both are in fact, we have no other choice if we want to keep these blogs going! Cooking, baking, styling, shooting, writing, social media, you name it, all done most of the time with one hand. Impressive huh?!

Shepherd's Pie Pocket from Real Food by Dad

And along with that, the more I am all about quick & easy, fun & tasty meals for the family. These Shepherd’s Pie Pockets fit that to a tee. These turned out as good as I expected. Comfort food in a crescent roll. Love that they are hand held and not messy at all, which makes a dad like me happy. Less to wipe off the table and sweep off the floor!

 

Shepherd's Pie Pocket by Real Food by Dad

Obviously these aren’t all that traditional, but that’s not why I make what I make. I took some liberties for the sake of the boys (ok, and me) and used beef (seasoned with Emeril’s Original Essence and Bagel Spice Sea Salt Flakes), peas & carrots, then took everything out of the casserole dish and stuffed them, some mashed potatoes and a slice of cheddar cheese into the crescent rolls.

Shepherd's Pie Pocket via Real Food by Dad

Quick & easy and seriously yummy.

 

Yield: 8

Shepherd's Pie Pockets

Shepherds Pie Pocket from Real Food by Dad

Ingredients

  • 1/2 lb. ground beef (or lamb)
  • 1 tsp. Bagel Spice (Sea Salt flakes)
  • 2 tsp. Emeril's Original Essence, or your preferred seasoning
  • 1 large carrot, diced
  • 1/3 cup frozen sweet peas
  • 1 1/2 cups mashed potatoes
  • 6 slices cheddar cheese
  • 2 8oz. Pillsbury Crescent Rolls

Instructions

  1. Place ground beef in a large skillet and sprinkle Bagel Spice Sea Salt Flakes and Emeril Essence on top. Stir and cook until beef is browned and cooked through, about 10 minutes. Transfer beef to a bowl and add in diced carrots and cook for 3-5 minutes, or until tender. Add in frozen peas and stir until softened, about 2 minutes. Add vegetables to beef mixture fold to combine.
  2. Unroll crescent rolls into four rectangles. Place 1 slice of cheddar cheese on to half of crescent roll, layer with mashed potato and meat mixture. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.
© Matt Robinson
Category: Lunch
 

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