Simple Shepherd’s Pie
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 2 casseroles (4 servings each).
If I know my day will be hectic, I'll pull the meat mixture for this convenient, family-pleasing simple shepherd's pie out of the freezer to thaw. And if you use frozen or instant mashed potatoes to top the pie, it's even quicker to fix. —Paula Zsiray, Logan, Utah
Ingredients
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2 pounds ground beef
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2 cans (12 ounces each) home-style beef gravy
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2 cups frozen corn
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2 cups frozen peas and carrots
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2 teaspoons dried minced onion
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ADDITIONAL INGREDIENTS (for each casserole):
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2 to 3 cups mashed potatoes
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2 tablespoons butter, melted
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Paprika
Directions
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1.
In a Dutch oven, cook beef over medium heat until no longer pink, breaking beef into crumbles, 6-8 minutes; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or 4 oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika.
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2.
Bake, uncovered, at 350° until heated through, 30-35 minutes. Place the remaining beef mixture in a freezer container and freeze for up to 3 months.
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3.
To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.
Nutrition Facts
1 cup: 380 calories, 20g fat (8g saturated fat), 80mg cholesterol, 776mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 27g protein.
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