Don’t Judge A Pie By It’s Cover. This is our family’s Favorite Mash-up Of Flavors.
If you have any left over veggies, go ahead and toss them in! I love the convenience of frozen vegetables, Except the lima beans. Yeah, those usually ended up being snuck into my napkin at the dinner table.
Once day when my mom was cleaning she found out where I stashed some of my “uncared for” food. There was a tiny shelf under the table where we stored the extra leaves. I had a little paper plate there. I might not have been the best kid when it came to eating everything off my plate, but as least I was resourceful.
Shepard’s Pie
Ingredients
- 1 1/2 lb lean ground beef
- 1/2 cup chopped onion
- 1 bag (12 oz) frozen mixed vegetables
- 1/4 cup tomato paste (from 4-oz can)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 package (24 oz) garlic mashed potatoes – found in the refrigerator section
Directions:
- Heat oven to 375°F. Spray 2 1/2-quart round or oval baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
- Reduce heat to medium. Add frozen mixed vegetables, tomato paste, Italian seasoning, salt and pepper. Cook 4 to 5 minutes, stirring frequently, until thoroughly heated.
- Meanwhile, in small bowl, mix broth and flour with whisk until well blended
- . Add broth mixture to beef mixture.
- Cook 2 to 3 minutes, stirring occasionally, until thickened.
- Spoon beef mixture into baking dish.
- Meanwhile, cook mashed potatoes as directed on package. Spread evenly over beef mixture.
- Bake 20 to 25 minutes or until heated through.
Quick Tip: If you are making this for just a few people, go ahead and divide recipe into two small pans. cover one with foil and label. BAM..dinner is ready!