Easy Shepherd’s Pie Bowls
The easiest possible spin on a classic comfort food! This stovetop Shepherd’s Pie uses ground beef, frozen veggies and broth for a hearty stew that gets topped with extra cheesy mashed potatoes. Simple to whip up, and simply unbeatable for a weeknight dinner in a hurry.
Ingredient
- 1 lb ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 2 teaspoons finely chopped garlic
- 1 bag (16 oz) frozen mixed vegetables (3 1/2 cups)
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups Progresso™ Beef Flavored Broth (from 32-oz carton)
- 3 tablespoons Gold Medal™ All-Purpose Flour
- 1 pouch (4.7 oz) Creamy Butter Mashed Potatoes
- Water, butter and milk called for on mashed potato pouch
- 1 cup shredded Cheddar cheese (4 oz)
- 1/4 cup chopped Italian (flat-leaf) parsley
- Paprika, if desired
Direction
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper.
- In 4-cup glass measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
- Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
- To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.
