Welcome to my kitchen rebellion.
Low on funds but high on flavor, dinner gets made no matter what’s (not) in the fridge—and feeding my family well on a shoestring budget is its own kind of power move.
Eggs are eight bucks and tariffs are a bitch. We try to shop local when we can, but I’m a single mom working two jobs—and I won’t sacrifice the good for the better. We’re all just trying to survive out here.
Broke but fed means we stretch beans, bless instant potatoes, and skip overpriced brands without skipping flavor. These are meals made with grit, grace, and garlic powder. Because when the system says we’re supposed to fail, we season harder and serve second helpings.
Struggle food FTW, queens.
Pantry Shepherd’s Pie (Budget-Friendly + Kid-Approved)
Serves: 4–6
Prep Time: 20 min
Bake Time: 25–30 min
Ingredients:
For the meat base:
- 1 lb ground beef
- ¼–½ cup refried beans (or any canned beans, mashed)
- ¼–½ cup dry quinoa
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp seasoning salt (I used Johnny’s)
- ½ cup water or chicken broth
For the mashed potato topping:
- 1 ½ cups instant potato flakes
- 1 ½ cups hot water
- ½ cup milk or water
- 2 tbsp butter or margarine
- ¼–½ cup sour cream
- 1 egg, whisked
- Optional: garlic/onion powder to taste
Optional toppings:
- Shredded cheese
- Paprika or pepper for garnish
Instructions:
1. Make the meat layer:
- Brown ground beef in a skillet. Drain excess fat.
- Add refried beans, quinoa (rinsed if uncooked), tomato paste, Worcestershire, seasonings, bouillon, and broth.
- Simmer on low 15–18 min (covered if using uncooked quinoa), stirring occasionally until thick and cooked through.
2. Make the mashed potatoes:
- Heat water, milk, and butter until hot (but not boiling).
- Stir in instant potato flakes. Let sit 1–2 min.
- Stir in sour cream and whisked egg until smooth and fluffy. Season to taste.
3. Assemble and bake:
- Pour meat mixture into a greased Corning dish.
- Spread potatoes on top and rough up with a fork.
- Bake at 375°F for 25–30 minutes until golden and bubbling.
- Optional: Broil 2–3 minutes at the end for a crisp top.
Side: Bagged Salad
Just serve as-is or toss with a little oil, vinegar, or dressing. Bonus points if it includes dark leafy greens (like spinach or romaine).
Nutrition Highlights (Kid-Friendly):
- Protein: Beef, beans, egg, quinoa
- Carbs: Potatoes, quinoa, beans
- Fiber: Beans, quinoa, salad
- Calcium: Sour cream, milk
- Iron & B12: Ground beef
- Fresh veggies: Salad
