Easy Shepherds Pie | Made with Leftovers
Make this Easy Shepherds Pie with left over vegetables from Easter, Thanksgiving, or Christmas dinner or if you are just having a bumper crop of summer vegetables on a summer weeknight!
Servings: 6 servings
Ingredients
- 1 pound ground chuck (turkey or venison)
- ¾ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup roughly chopped cooked carrot
- ¾ cup 1-inch pieces cooked green beans or English peas
- ½ cup corn kernels
- 1 12 oz package Simply Better Beef Gravy McCormick
- 3 cups cooked mashed potatoes
- ¾ cup preshredded Cheddar, Colby Jack or other cheese, divided (3-oz)
Instructions
- Preheat oven to 375F degrees. Cook ground chuck, onion, salt and pepper together in a large (10- to 12-inch) cast iron or oven-proof skillet 12 minutes, stirring often, until browned. Drain in a colander and return to the skillet.
- Add carrots, green beans, corn, and gravy to the skillet and stir well. If you are not using an oven proof skillet, transfer meat mixture into a casserole or baking dish.
- Stir together mashed potatoes and half the cheese. Dollop the mashed potatoes over the meat mixture. If your mashed potatoes are cold, warm them in the microwave. Spread the mashed potatoes to the edge of the skillet or casserole dish.
- Sprinkle the remaining half of cheese over the potatoes. Bake at 375F degrees for 25 minutes or until gravy is bubbly around the edges.
Notes
This recipe is incredibly versatile. If you don't have any left over vegetables, you can buy frozen peas and carrots or frozen vegetable soup mixture.
Ground turkey or venison can be substituted for ground chuck.
If you prefer a homemade gravy, in a pinch, you can thicken 1 ½ cups beef stock with a slurry of 4 teaspoons cornstarch and 1 tablespoon water.
If your mashed potatoes are coming straight from the fridge, you will need to warm them up in the microwave to make them spreadable.
