Shepherd’s Pie is great with leftover homemade mashed potatoes, but it’s tasty with ready-made mashed potatoes from the grocery store, too —Jennifer Early, East Lansing, Michigan
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- 1 tub (24 ounces) refrigerated cheddar mashed potatoes
- 1 pound lean ground beef (90% lean)
- 1 envelope mushroom gravy mix
- 1-1/2 cups frozen mixed vegetables
- 1 cup water
- 1/8 teaspoon pepper
- Heat potatoes according to package directions.
- Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan.
- Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown. Yield: 4 servings.
Originally published as Quick Shepherd's Pie in Taste of Home
December/January 2013, p65
Reviews forQuick Shepherd's Pie
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MY REVIEW
Reviewed Dec. 14, 2016
"Made this for a potluck with a few adjustments and they loved it! I used instant potatoes instead of the refrigerated ones and sprinkled top with shredded cheddar cheese. I also cooked the vegetables instead of just heating them."
