Lunch: Cheesy Potato Shepherd's Pies

Mixed vegetables provides a simple addition to this ground beef and potato shepherd’s pie – a cheesy dinner.

Ingredients

1 lb. lean ground beef
1/2 cup chopped onion
1 3/4 cups water
2 tablespoons butter
1/4 teaspoon salt
2 1/2 cups mashed potato mix (dry)
1 cup milk
1 (12-oz.) jar homestyle beef gravy
2 tablespoons chili sauce or ketchup
1 cup frozen mixed vegetables
1 egg, slightly beaten
2 oz. (1/2 cup) shredded Cheddar cheese
Paprika, if desired

Instructions

Heat oven to 375 °F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked.
Meanwhile, in medium saucepan, bring water, butter and salt to a boil. Remove from heat. Stir in potato flakes and milk. Set aside.
To beef mixture, add gravy, chili sauce and vegetables; mix well. Bring to a boil. Spoon mixture into 4 (2-cup) individual ovenproof casseroles or bowls. Place casseroles in ungreased 15x10x1-inch baking pan.
Add egg to potatoes; mix well. Stir in cheese. Spoon or pipe potato mixture around edge of each casserole. Sprinkle with paprika.
Bake at 375 °F. for 20 minutes or until potatoes are set.

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