Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
I love quick dinner recipes because I can easily make them, even on my busiest schedule! They also guarantee satisfying meals that leave my family craving for more. This Shepard’s Pie has been one of the best quick and easy pies you can make any time. This also is awesome to use leftovers.
Enjoy hearty, savoury, and very delicious pie all year round with this easy Shepard’s Pie recipe. Pair this up with a simple spinach salad for an easy weeknight meal.
For this recipe, I used leftover mashed potato for the topping and sprinkle a generous amount of Mexican blend shredded cheese on top. You can also use cheddar if desired. If you are a fan of bubbly melted cheese over mashed potatoes, then this pie will blow your mind! The savory filling topped with mashed potatoes and melted cheese is another combo that you should never miss!
Ingredients
1 tbsp minced garlic
1 lb browned ground beef
½ c. green beans
½ c. corn
½ c. diced carrots
½ c. diced onion
½ c. peas
2 c. prepared mashed potatoes (you can use instant mashed potatoes)
1 beef bouillon cube or 1 tsp bouillon paste
1 can of petite diced tomatoes NOT drained
1 c. shredded Mexican blend cheese
1 pouch Italian dressing mix .7 oz. Pouch
How to make Shepard’s Pie
Step 1: Place the ground beef, tomatoes, carrots, onion, peas, green beans, corn, Italian seasoning, and bouillon in a large skillet. Let everything simmer for about 5 to 7 minutes until some of the liquid has been cooked off.
Step 2: Into an oven-safe casserole dish or deep pie plate, pour the meat/vegetable mixture. On top, spread the mashed potatoes and sprinkle with shredded cheese.
Step 3: Place in 350 degrees preheated oven and bake for about 15 minutes or until the cheese has melted and the pie is heated through.
Ingredients
- 1 tbsp minced garlic
- 1 lb browned ground beef
- ½ c. green beans
- ½ c. corn
- ½ c. diced carrots
- ½ c. diced onion
- ½ c. peas
- 2 c. prepared mashed potatoes (you can use instant mashed potatoes)
- 1 beef bouillon cube or 1 tsp bouillon paste
- 1 can of petite diced tomatoes NOT drained
- 1 c. shredded Mexican blend cheese
- 1 pouch Italian dressing mix .7 oz. Pouch
Instructions
Step 1: Place the ground beef, tomatoes, carrots, onion, peas, green beans, corn, Italian seasoning, and bouillon in a large skillet. Let everything simmer for about 5 to 7 minutes until some of the liquid has been cooked off.
Step 2: Into an oven-safe casserole dish or deep pie plate, pour the meat/vegetable mixture. On top, spread the mashed potatoes and sprinkle with shredded cheese.
Step 3: Place in 350 degrees preheated oven and bake for about 15 minutes or until the cheese has melted and the pie is heated through.
