Shepherd’s pie is great with leftover homemade mashed potatoes, but it’s tasty with ready-made mashed potatoes from the grocery store, too!
—JENNIFER EARLY EAST LANSING, MI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 tub (24 ounces) refrigerated cheddar mashed potatoes
1 pound lean ground beef (90% lean)
1 envelope mushroom gravy mix
1 1/2 cups frozen mixed vegetables
1 cup water
1/8 teaspoon pepper
1. Heat potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in.-square baking pan.
3. Spread the potatoes over top; sprinkle with pepper. Broil 4-6 in. from heat 10-15 minutes or until golden brown.