Quick Shepherd's Pie Recipe
Ingredients
1 pound lean ground beef
1/2 cup seasoned dry bread crumbs
1/2 cup finely chopped onion
1 egg, lightly beaten
2 tablespoons water
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
2 cups hot prepared instant mashed potatoes
1 1/2 cups (8 ounces) sharp Cheddar cheese, cut into 1/4 inch cubes
1 cup mixed frozen peas and carrots, cooked
Directions
Preheat oven to 400°F In a medium bowl place beef, bread crumbs, onion, egg, water, Worcestershire sauce and black pepper; mix with hands until combined.
In a 9-inch pie plate press meat mixture over bottom and up sides to the rim, forming a shell.
Bake until meat is brown and firm, about 15 minutes.
Remove from oven; pour off excess fat.
Set shell aside.
Reduce oven temperature to 350°F.
In a medium bowl stir together potatoes, cheese and peas and carrots.
Spoon into reserved meat shell.
Bake until heated through and cheese begins to melt, 10 to 15 minutes.
In a 9-inch pie plate press meat mixture over bottom and up sides to the rim, forming a shell.
Bake until meat is brown and firm, about 15 minutes.
Remove from oven; pour off excess fat.
Set shell aside.
Reduce oven temperature to 350°F.
In a medium bowl stir together potatoes, cheese and peas and carrots.
Spoon into reserved meat shell.
Bake until heated through and cheese begins to melt, 10 to 15 minutes.