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Shepherd’s Pie
Shepherd’s Pie

Shepherd’s Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can Pillsbury Crescent rolls (refrigerated)
1 lb lean ground beef
2 packet s brown gravy mix
1 box instant mashed potatoes (or homemade mashed, about 8 cups made)
1 can corn
1 can young sweet peas
1 package (2 cups) Kraft Easy Melts Cheese or Four Cheese Mexican Blend
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Let's Make It
1
Unroll crescents, and lay them flat in a baking dish, 13x9x2 should do fine. Press edges together to seal. Preheat oven according to package directions. Meanwhile, brown ground beef. Drain. Add 1 1/2 cups water, whisk in brown gravy packets. Heat over medium-high heat until bubbly, then stir until thick.
2
Meanwhile, put crescent lined pan into oven, about 5 minutes, no more. Turn oven down to 325°F. Potatoes should be prepared during this time also if instant, should be made ahead if homemade.
3
Take partially baked crescents, layer meat and gravy mixture on top, then layer corn and peas, and heap layer of potatoes across entire dish. Then set into oven for 10 minutes. Sprinkle with cheese, and bake again until cheese is melted. Cool 5 to 10 minutes. Serve warm/hot.
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