Shepherd's Pie With Instant Mashed Potatoes
Shepherd’s Pie is an ideal comfort food both for regular weekdays and special occasions. Stirring up this hearty and warm dish doesn’t take much time or active labor, and you don’t need anything fancy for it.
Ingredients
- 1 pound Ground beef, pan-fried
- 1 cup Brown gravy
- 1 cup Cream mushroom soup
- 2 ½ cup Instant mashed potatoes, prepared according to instructions
- ½ Frozen vegetables
- 1/3 cup Broth (beef or chicken)
- Salt and black pepper (ground)
- 1 tbsp Nutmeg, ground
- 1 cup Shredded ricotta cheese
- 1 teaspoon Dried thyme
- 3 tbsp Flour
- 1 teaspoon 1 smoked paprika (ground)
- 3 Cloves of garlic minced (chopped)
Instructions
- Prepare the instant mashed potatoes following the instructions given in the box.
- Saute the ground beef on medium heat with the minced garlic, smoked paprika, and dried thyme for 8-12 minutes.
- Add the frozen veggies, broth, gravy, mushroom soup, nutmeg, salt, and pepper. Simmer for 10 more minutes on medium heat, and before removing from the heat, mix in the flour slowly.
- Preheat the oven to 350 degrees Fahrenheit. Grease your baking dish. (9*13)
- Combine the ingredients in the baking dish, add a layer of cheese, and layer the mashed potato on top. Spread the remaining cheese on top of the mashed potatoes.
- Bake the Shepherd's Pie for 40 minutes in the preheated oven until it’s bubbling.
- Rest it for 10 minutes before serving it.
Notes
A large casserole dish is ideal to bake it in. This recipe uses beef, but feel free to change it up to lamb meat. If you let it rest for a while after baking, the gravy will thicken the pie.