Shepard’s Pie


I love comfort food.   Two of my favorites are Beef Stew and Mashed Potatoes.

So combining the two in one meal is beyond genius in my opinion.  Making it fast and easy to whip up after a long day at work is perfection. (I take plenty of help from convenience foods here.)

Enter the Shepard’s Pie.

What You Need:

1 can vegetable beef soup

1 package instant mashed potatoes, prepared as directed on package

1 lb beef for stew (browned) OR left over pot roast or brisket (as I used here)

Worcestershire Sauce

Paprika

Extra veggies as desired (optional – here I used left over brussels sprouts, carrots, and potatoes)

What You Do:

Pre-heat oven to 350 degrees.

Cut beef and extra veggies into large bite sized pieces:

Spread condensed soup into bottom of square casserole dish (do not add water):

Add beef and veggies and a few dashes of  Worcestershire Sauce as desired:

Spread prepared potatoes over soup, veggie, and beef mixture and smooth:

Sprinkle with Paprika before baking for 20 minutes:

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