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Quick Shepherd’s Pie

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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.

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