Quick Shepherd's Pie Recipe

4.5 2 2
Quick Shepherd's Pie Recipe
Quick Shepherd's Pie Recipe photo by Taste of Home
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Quick Shepherd's Pie Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

  • 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
  1. Heat potatoes according to package directions.
  2. 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.
  3. 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

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gunslinger User ID: 544392 258126
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."

MY REVIEW
jmurn99 User ID: 1190770 135229
Reviewed Nov. 27, 2012

"I made it with ground turkey because I didn't have any ground beef and my family still loved it!"

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