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Speedy Shepherd's Pie
Speedy Shepherd's Pie

Speedy Shepherd's Pie

30 Min(s)
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1 serving
Original recipe yields 1 serving
12 ounces extra-lean ground beef
1/2 cup chopped onion
1 cup each sliced baby carrots and frozen baby peas
1/2 cup low-sodium beef broth
2 cups prepared instant potato flakes (prepare using package directions)
Dash of paprika
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Let's Make It
1
Preheat oven to 375°F. In 10" nostick skillet cook beef over medium heat, stirring with a wooden spoon to break up meat, 3-4 minutes, until no longer pink. Add onion; cook, stirring constantly until onion is softened.
2
Add carrots and peas; continue to cook and stir until vegetables are tender, about 5 minutes. Add broth; bring mixture to a boil. Reduce heat to low; let simmer until most of the liquid is absorbed, about 10 minutes.
3
Transfer mixture to 1 1/2 quart casserole. Top mixture with prepared potato flakes, spreading and fluffing with a fork; sprinkle with paprika. Bake until heated through, 15 - 20 minutes.
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