Short Cut Shepherd's Pie

This will make enough for 2 pies! If you only want one…half it!

• 3 lbs Ground Beef
• 2 Cups Chopped Onion
• 8 oz package fresh mushrooms sliced
• 2 garlic cloves minced
• 2 cups frozen peas
• 8 TBSP Beef Bouillon Granules
• 1 tsp salt
• 1/2 tsp pepper
• 2 TBSP flour
• 2 (14 1/2 oz.) Cans stewed tomatoes
• Enough Mashed Potatoes to top 2 pies = a lot of potatoes!
• Shredded Cheese to top (optional)

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1. Here we go. Brown Beef in a LARGE skillet over medium-high heat. Until meat crumbles.
2. Remove Ground Beef from pan using a slotted spoon; reserve;2-3 TBSP dripping in skillet. Reduce Heat to Medium.
3. Saute onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender.
4. Stir in Ground beef, peas, beef bullion, salt, and pepper. (If you prefer a different veggie you could substitute corn or carrots. Whatever your heart desires!)
5. Sprinkle flour over meat mixture. Increase heat to medium-high and cook, stirring constantly, 1 minute.
6. Stir in tomatoes breaking up large pieces with a spoon.
7. Reduce heat to medium and cook, stirring often, 3 minutes or until slightly thickened. It will create it’s own sauce!
8. Transfer half of the mix to a lightly greased 3 qt baking dish or pan. Transfer the other half to another baking dish or to a aluminum pan from the dollar store. (These are perfect for freezer meals…Just bake and toss!)
9. Spoon Mashed Potatoes evenly over each meat mixture. Smoothing with back of spoon. Sprinkle with cheese if you desire!

Now….for the one for today….Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

For the one for later. Cover tightly with aluminum foil. Allow to cool! Freeze up to 1 month. Thaw in fridge 24 hours. Bake at 400° for 40 minutes or until thoroughly heated. Leave the aluminum foil cover on for the first 15 minutes of baking. Then remove to allow potatoes to brown.

Each Pie Serves 6


Recipe via afewshortcuts.com