Cincinnati Family Magazine

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May 22, 2024

Shepherd’s Pie

1 1/2 pounds 93% lean ground beef
1/4 cup frozen diced green peppers
1/4 cup frozen diced onions
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups hot tap water
3/4 cup reduced fat milk
2 tablespoons butter
1 1/2 cups potato flakes
one 8 1/2-ounce can whole kernel corn
one 8 1/2-ounce can green peas
one 4-ounce can mushroom pieces
one 12-ounce jar beef gravy
3/4 cup shredded cheddar cheese Directions
1. Preheat oven to 450°F. Preheat sauté pan on medium-high for 2-3 minutes.
2. Place in sauté pan: ground beef, green peppers, onions, salt and pepper; cook for 10-12 minutes, stirring frequently, until beef is brown, breaking meat up as it cooks.
3. Place water, milk and butter in microwave-safe bowl; microwave on high for 1 minute.
4. Stir in potatoes, making sure all potatoes are moist. Microwave on high for 3 1/2 minutes.
5. Open and drain corn, peas and mushrooms; set aside.
6. Remove potatoes from microwave and stir; add salt and pepper, to taste.
7. Drain ground beef and return to sauté pan.
8. Stir into beef mixture: gravy, corn, peas and mushrooms; bring to a boil.
9. Add beef mixture to baking dish. Spread potatoes evenly over beef mixture and top with cheese.
10. Bake for 10 minutes, or until cheese in melted. Remove from oven and allow to stand 5 minutes. Serve. 

Serves 6. Recipe courtesy of Publix.

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