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.
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)
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: