The Capsule Pantry: Shepherd's Pie + Four Other Comfort Food Recipes - The Effortless Chic (2024)

• 1 lb ground beef or ground meat of choice, vegetarians use 1 ½ c cooked lentils
• 2 c frozen mixed vegetables
• 1 small onion chopped
• 2 garlic cloves chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon herbs de provence
• 1 tablespoon olive oil or oil of choice
• ¼ c milk of choice
• ¾ c broth of choice
• 1 tablespoon flour of choice I used GF all purpose

Mashed Potato Topping

• 3 large potatoes sweet or russet, chopped & cut into large chunks (peeled if that’s your preference)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon butter ghee or oil
• 2 tablespoon milk of choice

• Fill a large pot with water, add potatoes and bring to a boil, cook for 15-20 minutes until soft.

• Preheat oven to 400 degrees.

• In a large saucepan heat oil to medium and saute onions until clear, add meat and cook until browned, 4-5 minutes.

• Sprinkle meat with flour and stir until mixed in with meat. Add garlic, salt, pepper, spices, garlic, broth, and milk.

• Cook for 2-4 minutes until sauce thicken slightly.

• Add frozen vegetables, stir, and cook on low for 4 minutes.

• Taste and add salt and pepper if needed.

• Mash potatoes roughly and add salt, pepper, butter, milk, continuing mashing until well combined.

• Pour vegetable and meat mixture evenly into a 3-quart baking dish. Top with mashed potatoes, cover to the edges and bake for 25 minutes.

Nutrition Facts

Pantry Capsule - Shepherd's Pie

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 1 lb of ground meat OR 1 cup of lentils OR 2 sweet potatoes chopped into bite size chunks
• 1 onion chopped
• 1 can of black beans drained & rinsed
• 1 can or box of tomatoes
• 1 can of chili beans
• 1 can of pinto or white beans drained & rinsed
• 1 cup of frozen corn optional
• 2 teaspoon chili powder split 1 & 1
• 1 teaspoon garlic powder
• Salt & pepper
• 1 tablespoon oil
• Optional: ½ teaspoon cayenne powder for extra heat and shredded cheese for topping

• Heat oil to a large skillet to medium. Add onions and cook until clear, add ground meat and 1 teaspoon chili powder. Once fully cooked, salt and pepper to taste.

• Combine meat, onions, and all other ingredients in a large pot (do not drain tomatoes or chili beans.) Bring to a boil and then simmer on low for 30-40 minutes.

Nutrition Facts

Pantry Capsule: Chili

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 1 ½ c russet potato diced
• 1 onion diced
• 1 cup frozen mixed vegetables
• 2 cups frozen corn kernels
• 4 cups broth chicken or vegetable
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt & pepper to taste
• ½ cup coconut milk canned
• 1 tablespoons flour of choice
• 2 tablespoons oil of choice

Optional additions:

• 1 lb chicken cut into bite size chunks
• 4 slices bacon diced
• 1 tablespoon chives
• Pinch of cayenne

• Place chicken (if using), potatoes, onion, veggies, and corn into a slow cooker. Stir in broth, garlic, and spices; season with salt and pepper, to taste.

• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

• In a small bowl, whisk together coconut milk and flour. Stir in milk/flour mixture and oil during the last 30 minutes of cooking time.

• Optional: Heat a large skillet over medium-high heat. Add chopped bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. When soup is ready to serve, top with bacon bits.

• Serve topped with bacon and chives, if desired.

Nutrition Facts

Pantry Capsule: Corn Chowder

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 4-6 Tortillas corn or flour
• 1 cup salsa or tomato sauce
• ½ onion chopped
• 1 can black beans
• ½ cup frozen corn
• ½ teaspoon chili powder
• Baby tomatoes halved
• 1 sweet potato peeled, cut into small cubes
• ½ c cheese shredded
• 2 tablespoon oil of choice
• Optional: Cilantro Chicken or ground meat,Avocado

• Preheat oven to 400 degrees F.

• In a large skillet heat the oil up on medium heat.

• Fry each tortilla in the oil just until lightly browned and crispy, remove and set aside on paper towels

• In the same pan, add potatoes, saute until soft about 8-10 minutes. Remove from heat and set aside.

• In the same pan, cook any meat (if using). Add salt and pepper to taste.

• Drain and rinse beans and corn.

• Spread 3-4 tablespoons of salsa or sauce on tortilla then evenly spread cheese.

• Then top with sweet potatoes, tomatoes, corn, black beans, meat (if using) and sprinkle chili powder over top.

• Repeat these steps for all tortillas.

• Bake in the oven for 12 minutes or until cheese is melted and bubbly.

• Remove from oven and top with cilantro and avocado (if using).

Nutrition Facts

Pantry Capsule: Tortilla Pizzas

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• 1 lb ground meat of choice
• 1 clove garlic minced
• 1 teaspoon italian seasoning
• 1 tablespoon mustard
• ½ tablespoon worcestershire sauce
• ½ tablespoon aminos or soy sauce
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 egg
• 1 tablespoon oil of choice
• Optional: You choice of greens & sliced onions for topping

Steak Fries

• 3-4 potatoes russet or sweet, cut into wedges
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
• ½ tablespoon herbs de provence
• 1 tablespoon oil of choice
• Optional: ketchup for dipping

• Preheat oven to 400 degrees. Combine oil and spices in a large bowl or plastic bag. Add potatoes and mix around until evenly covered. Place in rows on a baking sheet and place in oven.

• Roast for 20 minutes, then use a spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.

• While fries are cooking, combine meat, garlic, spices, mustard, sauces and egg using a fork or hands.

• Once you’ve flipped your fries, heat oil in a large skillet or grill pan over medium-high heat.

• Form meat mixture into 4-5 patties (may be sticky) and add to heated pan carefully. The burgers should sizzle on contact — if they don't, nudge the heat up a little.

• Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.

• Top with greens and onions if desired.

• If you’re a vegetarian or into ‘meatless monday’, your burger is a bit different, but your steak fries are the same as above:

• 1½ lbs sweet potatoes, peeled and cut into 1-inch chunks

• 2 tablespoon olive oil

• 1 teaspoon italian seasoning

• 2 tablespoon worcestershire sauce

• 2 cloves garlic, peeled and minced

• 1 c chickpeas, rinsed and drained

• ⅓ c quinoa

• ⅔ c stock or water

• Salt & pepper

Veggie Burger INSTRUCTIONS

• Toss sweet potatoes with spices and olive oil. Season with salt and pepper. Place on a baking sheet, bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.

• In a saucepan, combine quinoa and stock (or water), bring to a rolling boil for 2 minutes, then cover and simmer on low for 15 minutes, until water is completely absorbed. Once cooked, remove lid and set aside.

• Add cooled sweet potatoes, chickpeas, garlic and worcestershire to the food processor. Pulse until combined.

• In a large bowl, combine processed mixture and quinoa into 6-7 patties.

• Heat oil in a large skillet or grill pan over medium-high heat. The burgers should sizzle on contact — if they don't, nudge the heat up a little.

• Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.

Nutrition Facts

Pantry Capsule: Bunless Burgers with Steak Fries

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.