Shepherd’s pie is a family favorite. If you don’t have time to peel potatoes and cut up fresh veggies, try this easy shepherd’s pie recipe instead.
1 pound ground beef
1 medium onion, chopped
1 (6 ounce) can tomato sauce
1 tablespoon of Worcestershire sauce
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/3 cups instant mashed potato flakes
Salt and pepper to taste
Preheat oven to 350 degrees.
Cook ground beef and onion in a large skillet on medium heat until browned. Drain off fat and liquids. Add tomato sauce, Worcestershire sauce, frozen peas and carrots to skillet. Salt and pepper mixture to taste. Mix everything together and turn to low heat.
In a separate bowl, whisk together flour with 3 tablespoons of water. Add flour mixture to the skillet. Stir well and pour the beef mixture into a 9 inch pie plate.
Prepare the instant potatoes. Heat milk and butter in a sauce pan on medium high heat until boiling. Remove from heat and stir in potato flakes.
Spoon potato mixture over top of beef mixture. Create two or three vent holes in the potato topping.
Bake in oven for around 25 minutes.