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Make Super Easy Shepherd's Pie with Leftover Mashed Potatoes
If you are left with load of mashed potatoes after your holiday meal, take a break from turkey and use those leftover potatoes to make super easy, super comforting shepherd's pie. This recipe can be thrown together quickly with ingredients you have on hand. It will be just a matter of minutes before you are tucking into a delicious dish of meat and vegetables in creamy gravy topped with a crispy potato crust.
Easy Shepherd's Pie
1/2 pound lean ground beef or lamb (see note)
1 medium onion, diced
1 clove garlic, minced
1/2 teaspoon dried thyme
1 pound bag frozen mixed vegetables
1/2 cup beef broth
1 can reduced fat cream of mushroom soup
2 cups leftover mashed potatoes
1/2 cup shredded cheddar cheese
Preheat oven to 350°F.
Cook meat, onion, garlic and thyme in large skillet until meat is no longer pink and onion is tender. Drain off excess fat.
Add vegetables and beef broth. Bring liquid to a boil, then cover and reduce heat and steam vegetables for five minutes. Stir in cream of mushroom soup and heat through. Salt and pepper to taste.
Transfer meat and vegetable mixture to 1-1/2 quart deep baking dish and spread leftover mashed potatoes over the top (you may need to reheat the potatoes slightly in the microwave to make them easier to spread). Top with grated cheese.
Bake 30 minutes until potatoes and cheese are browned and crispy.
Note: Traditional shepherd's pie is made with lamb. When made with beef, the dish is known as cottage pie.
For more quick and easy meals, see The Pantry Challenge: Three Emergency Meals with Ingredients You Have on Hand.