Shit on a Shingle Recipe

Growing up, “Shit on a Shingle” was one of those dishes I never expected to love, but once I had my first bite, I was hooked. There’s something undeniably comforting about this simple, savory dish of creamy gravy over crispy toast.

It was a staple for many during the Great Depression and World War II, thanks to its affordability and the minimal ingredients it required.

But what makes this dish stand out today? It’s quick, it’s hearty, and it’s a nostalgia trip for anyone who grew up with military roots or a tight grocery budget.

In today’s fast-paced world, we’re all searching for meals that hit the sweet spot between comfort food and convenience—and this one’s right there.

And it’s having a bit of a revival, especially in times when we all crave a little more simplicity and heartiness on our plates.

Why I Love This Recipe?

• Adding a dash of Worcestershire sauce or some sautéed mushrooms gives it a modern twist that takes the flavors to the next level.
• I grew up eating this with my dad, and it brings back memories of him teaching me to make a roux—a skill that comes in handy more often than you’d think!
• It’s one of the easiest ways to get a hot, filling meal on the table in under 30 minutes, which is perfect for those nights when time is tight.
• The ingredients are affordable and easy to find, making it a budget-friendly dish without sacrificing taste.

What to Serve with Shit on Shingle Recipe?

1. Fruit Salad with Whipped Cream
2. Chicken Salad
3. Beef Taco
4. Beef and Broccoli

Shit on a Shingle Recipe

Shit on a shingle is a humble yet comforting dish that originated from military mess halls, particularly during World War II.

4.41 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 350kcal

Author: Anne Carter

Servings: 5 People

Equipment

• ▢
  Skillet or frying pan
• ▢
  Oven
• ▢
  Spatula
• ▢
  Measuring Spoons and Cups

Ingredients

• ▢ 450 gram ground beef
• ▢ 8 slices bread
• ▢ 2 tbps all-purpose flour
• ▢ 1 cup milk
• ▢ Salt and pepper to taste

Instructions

• Brown the Beef: Heat a skillet over medium heat. Add ground beef, breaking it apart with a spatula. Cook until browned.
  
• Thicken the Gravy: Sprinkle flour over the beef. Stir well to combine. Cook for a minute to remove the raw flour taste.
  
• Make the Creamy Sauce: Gradually pour in milk while stirring continuously. Cook until the mixture thickens to a creamy consistency.
  
• Season: Season with salt, pepper, and any additional spices you like. Stir to combine evenly.
  
• Toast the Bread: While the beef mixture is simmering, toast the bread slices or biscuits until golden brown.
• Garnish (Optional): Garnish with parsley or a sprinkle of paprika for added flavor and presentation.
  

Notes

Dried Beef is VERY salty… Do not add salty to this recipe. Because it’s so salty, I find brioche is a good bread option to balance the flavor.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 6g | Fiber: 1g | Sugar: 0.1g

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Some Personal Tips:

1. Use Lean Ground Beef: Opt for lean ground beef to minimize excess fat in the dish.
2. Toast-Bread Properly: Ensure bread slices or biscuits are toasted to a golden brown to add texture and prevent sogginess.
3. Adjust Consistency: Control the thickness of the gravy by adjusting the amount of flour and milk added. Add more milk for a thinner consistency or more flour for a thicker one.
4. Season to Taste: Taste the gravy as you season it to ensure it’s seasoned to your liking. Don’t forget to adjust the salt and black pepper accordingly.
5. Customize Flavors: Experiment with additional spices or flavorings like Worcestershire sauce, garlic powder, or paprika to enhance the taste according to your preference.