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Bountiful Beef Shepherd's Pie

This Bountiful Beef Shepherd's Pie is a meal fit to feed the most rugged field workers...or just the most ravenous families! With loads of veggies, gravy, beef, and potatoes, this is the best recipe for shepherd's pie you're likely to come across.

  • 1 pound ground beef
  • 1/2 medium yellow onion, diced
  • 1/4 cup bell pepper, diced (or 1-2 tablespoons bell pepper flakes)
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 can (15-ounces) green beans
  • 1 can (15-ounces) English peas
  • 1 can (15-ounces) diced carrots
  • 1 can (15-ounces) whole kernel corn
  • 2 packages brown gravy mix
  • 3 cups prepared mashed potatoes
  1. Pre-heat oven to 425 degrees F.
  2. In large skillet, brown ground beef with onion, bell pepper, salt, and black pepper.
  3. While meat is browning, mix brown gravy mixes in a cup and add to meat after draining fat.
  4. While gravy is cooking, drain all cans of vegetables and add one by one to the skillet. When heated thoroughly and sauce is bubbly, transfer to a 9 x 13 inch casserole dish.
  5. Fill piping bag with mashed potatoes either with or without star tip (less cleanup without tip, just toss bag). Pipe potatoes over the top of the casserole.
  6. Sprinkle top with freshly ground black pepper and place in oven for 20-25 minutes or until sauce begins to bubble around edges of potatoes.

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I don't like can vegetables so I use a 16oz bag frzon mix veggies it's aot less salt and you don't get over cooked veggies. I use jar gravy again there is aolt of salt in the dry mixes.


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