Easy Shepherd's Pie
Recipe from
Better Homes and Gardens
Make this favorite beef and potato casserole recipe faster and easier by using shortcut ingredients.
Ingredients
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1 17-ounce packagerefrigerated cooked beef tips with gravysee savings
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2 cupsloose-pack frozen mixed vegetablessee savings
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1 10-3/4-ounce cancondensed tomato bisque soupsee savings
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1 tablespoonWorcestershire saucesee savings
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1 teaspoondried minced onionsee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/8 teaspoonblack peppersee savings
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1 20-ounce packagerefrigerated mashed potatoessee savings
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1/2 cupshredded cheddar cheese (2 ounces)see savings
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Directions
1.
Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
2.
Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.
3.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.
Nutrition information
Per serving: Calories 442, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 64 mg, Sodium 1609 mg, Carbohydrate 50 g, Fiber 6 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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