I am a mego-lover od Shepherd’s pie. it’s meaty, starchy, and cheesy. Three of my favorite combinations. Shepherd’s pie is definitely a form of comfort food. can I get an amen? Amen! This recipe is very easy to follow and the clean up is super simple. if you use a well-seasoned cast iron skillet you will find that any remnants of the pie will wipe away with an oiled paper towel. I love making a meal that has minimal cleanup. It makes my life a lot easier 🙂

Traditional and savory this shepherd’s pie will be the apple of your eye!

Ingredients

1 1/2 lb ground round

1 pkg McCormick brown gravy mix

1 c water

1 small onion, thinly sliced

3 c french-sliced frozen green beans (thawed and patted dry)

2 dash(es) salt and pepper

2 1/2 c prepared mashed potatoes

1/2 c grated Kraft sharp cheese (optional)

Instructions

1. Preheat oven to 425 degrees.

2. Brown beef well in a 9- or 10-inch iron skillet. Drain any fat off. Stir in gravy mix and the water; bring to boiling. Cook until gravy thickens. Remove from heat.

3. Arrange thinly sliced onions over top of beef and gravy. Sprinkle well with salt and pepper. Then arrange green beans evenly over all.

4. Drop mashed potatoes over top of green beans, and spread to edges of pan. Bake for about 25 minutes, until potatoes are browned on top. Remove from oven, sprinkle with optional grated cheese, and let sit about 5 minutes so cheese slightly melts, before serving.

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Quick Tip: Serve this shepherd’s pie with your favorite steamed veggie or tossed salad.

Thank you to Fine Cooking for this great photo.