Easy Shepherd's Pie
Make this favorite beef and potato casserole recipe faster and easier by using shortcut ingredients.
Recipe from Better Homes and Gardens
1 pound ground beef
2 cups loose-pack frozen mixed vegetables
1 10 3/4 ounce can condensed tomato bisque soup or condensed tomato soup
1/2 cup lower-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 24 ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)
Preheat oven to 375 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain off fat. Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into mounds on top of meat mixture.
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.
Per Serving: cal. (kcal) 605, Fat, total (g) 32, chol. (mg) 98, sat. fat (g) 12, carb. (g) 48, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 5, sugar (g) 1, pro. (g) 31, vit. A (IU) 4236.24, vit. C (mg) 41.01, Thiamin (mg) 0.18, Riboflavin (mg) 0.33, Niacin (mg) 6.43, Pyridoxine (Vit. B6) (mg) 0.5, Folate (µg) 41.34, Cobalamin (Vit. B12) (µg) 2.54, sodium (mg) 1076, Potassium (mg) 761, calcium (mg) 187, iron (mg) 4.65, Percent Daily Values are based on a 2,000 calorie diet
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