Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
If you are searching for a delicious and quick dinner option, this Shepherd’s Pie is a must-try! I have been making this pie for years and it is a great recipe to use leftovers. This pie is incredibly easy to make. One of my family’s favorites! We pair this pie with a side salad for a simple dinner meal any time.
I love savory and hearty pie. This pie hits all the correct spots! It is delicious and a great quick dinner meal. For the topping, I use leftover mashed potatoes and topped it with shredded cheese (I use Mexican blend shredded cheese). Once this pie comes out of the oven, I am greeted with brown, melted cheese! A slice would never be enough, I have to grab another! This Shepherd’s Pie is delicious!
1 can petite diced tomatoes NOT drained
1 lb. browned ground beef
1 tbsp minced garlic
½ c. diced carrots
½ c. diced onion
½ c. green beans
½ c. peas
½ c. corn
2 c. prepared mashed potatoes (instant mashed potatoes work fine!)
1 c. shredded Mexican blend cheese
1 pouch Italian dressing mix .7 oz. pouch
1 beef bouillon cube or 1 teaspoon of bouillon paste
How to make Shepard’s Pie (Shepherd’s Pie)
Step 1: Place the ground beef, tomatoes, carrots, onion, peas, green beans, corn, Italian seasoning, and bouillon in a large skillet. Bring everything to a simmer and let the mixture simmer for about 5 to 7 minutes until some of the liquid has cooked off.
Step 2: Into an oven-safe casserole dish or deep pie plate, transfer the meat/veggie mixture. On top, spread the mashed potatoes and sprinkle with shredded cheese.
Step 3: Place in the oven and bake for about 15 minutes at 350 degrees until the cheese has melted and the pie is completely heated.
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