SPEEDY SHEPHERD'S PIE
Steps:
- Preheat oven to 375°F. In 10" nostick skillet cook beef over medium heat, stirring with a wooden spoon to break up meat, 3-4 minutes, until no longer pink. Add onion; cook, stirring constantly until onion is softened.
- Add carrots and peas; continue to cook and stir until vegetables are tender, about 5 minutes. Add broth; bring mixture to a boil. Reduce heat to low; let simmer until most of the liquid is absorbed, about 10 minutes.
- Transfer mixture to 1 1/2 quart casserole. Top mixture with prepared potato flakes, spreading and fluffing with a fork; sprinkle with paprika. Bake until heated through, 15 - 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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