Lunch: Meat and Potato Pie

Try an easy twist on a shepherd's pie. Layer the meat, potatoes and veggies in a pie plate, and dinner's on the table in no time!

Ingredients

1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ plain bread crumbs
1/3 cup ketchup
3/4 teaspoon salt
1 cup frozen mixed vegetables
1 3/4 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup milk
2 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired

Instructions

Heat oven to 375 °F. In medium bowl, mix beef, bread crumbs, ketchup and 1/2 teaspoon of the salt. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake 10 minutes.
Meanwhile, in 2-quart saucepan, mix frozen mixed vegetables, water, remaining 1/4 teaspoon salt, garlic powder and onion powder. Heat to boiling. Remove from heat. With fork, stir in milk and mashed potato mix (dry) until potatoes are of desired consistency.
Remove beef crust from oven; pour off any drippings. Spoon potato mixture evenly into partially baked crust. Bake 10 to 15 minutes longer or until hot. Sprinkle with chopped chives.

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