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Shepherd’s Pie Recipe

By Capper's Farmer
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Prep the potatoes ahead of time or you can use frozen or instant mashed potatoes.
Prep the potatoes ahead of time or you can use frozen or instant mashed potatoes.
Photo by GettyImages/Anna_Shepulova
2 / 2
4 to 6 servings SERVINGS

Ingredients

  • 1 pound lean ground beef
  • 1 jar (12 oz.) home-style beef gravy
  • 1 package (10 oz.) frozen mixed vegetables, thawed
  • Salt and pepper to taste
  • 3 cups prepared mashed potatoes
  • 1 cup shredded cheddar cheese

Directions

  • In a large skillet over medium heat, cook ground beef until well-browned and thoroughly cooked through. Carefully drain fat and return beef to skillet on stovetop.
  • Stir in gravy and vegetables; bring to boiling. Reduce heat and simmer for 8 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper.
  • While beef mixture is still in the skillet, spoon on the prepared mashed potatoes, forming 8 mounds. Sprinkle cheese over potatoes.
  • Continue to simmer mixture until potatoes are hot and cheese is melted. Serve immediately.This recipe originally aired in the February 2008 issue of Heart of the Home.

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    Tagged with: February 2008, Ground Beef, mashed potatoes, mixed vegetables
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