Shepherd's Pie with Instant Potatoes Recipe
Shepherds pie with instant potatoes is super easy to make with ground beef and vegetables. Top with a bit of cheese for added deliciousness.
Servings: 8
Equipment
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 2 cups frozen vegetables
- 1 small onion diced, optional
- 1/2 tsp salt and pepper to taste
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 cup beef broth
- 1/2 cup cheese optional, for potatoes
- 1 pkg instant mashed potatoes
Instructions
- Heat a skillet over medium heat and once hot, add the ground beef. Cook until browned and no pink remains, about 5-6 minutes. Remove beef to a clean plate, then add the diced onion (optional) and frozen vegetables to the skillet.
- Cook vegetables until softened, then stir in salt, pepper and garlic. Cook 1 minute. Return the beef to the skillet, then add the tomato paste, green peas, Worcestershire sauce and beef broth.
- Bring to a simmer over medium high heat, then reduce heat to medium until liquid is reduced by half. Remove from heat.
- Prepare instant potatoes according to the directions on the package, can fold in shredded cheddar cheese for added yum.
- Set oven to broil. Scoop the potatoes over the top of the beef mixture and smooth down to create an even layer to cover the skillet. Place the in the oven and broil until the top of the potatoes are slightly browned.
Video
Nutrition
Serving: 2oz | Calories: 224kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 420mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2865IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 2mg