SHEPHERD PIE

Shepherd Pie image

Provided by Ruth Tisdale

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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1 1/2 lbs lean ground beef
1 cup diced carrot
1/2 cup diced celery
1/4 cup diced onion
1 cup diced green beans (I used fresh but you can use frozen or canned)
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1 1/2 cups prepared beef gravy
2 1/2 cups mashed potatoes
1/2 cup shredded monterey jack and cheddar cheese blend

Steps:

Scramble the ground beef in a large skillet.
Add the onions, celery, green beans and carrots and heat for about three minutes.
Sprinkle the black pepper and granulated garlic over the mixture and stir inches.
Continue heating on medium-low heat until the veggies start to soften.
I cooked about 10 to 12 minutes.
Add the prepared brown gravy and stir.
Mixture should be thick. If the mixture is runny add 1 TBS of flour and stir in and heat till bubbly.
Remove from heat and pour into a casserole dish sprayed with a cooking spray.
Pour the meat and veggie mixture into the dish.
Top by spoonfuls with the mashed potatoes. Slightly smash and spread the potatoes out.
Top with cheese and bake in the oven at 400* for about 16 minutes. Cheese will be complete melted.