WEEKNIGHT SHEPHERD'S PIE

Weeknight Shepherd's Pie image

Provided by @MakeItYours

Number Of Ingredients 14

1.3 pounds potatoes
½ cup milk
2 tablespoons butter
½ teaspoon salt
¼ teaspoon white pepper
¼ cup chopped, fresh, or frozen onion
4 ounces chopped, fresh, or canned mushrooms
1 cup frozen peas and carrots
1 package (.87 ounce) brown gravy mix mixed with 1 cup water
2-3 cups leftover beef roast, fork-shredded or one package 17 ounce beef roast au jus (My grocery store sells Hormel, which is good.)
¼ teaspoon dried thyme
Freshly-ground pepper
Paprika
Spray butter.

Steps:

Cover potatoes with water and boil until tender. Drain.
Mash potatoes until relatively smooth. Heat milk and butter in microwave for 1 minute. Add to potatoes. Season to taste with salt and white pepper.
Preheat large skillet and spray or brush with thin coating of vegetable oil. Saute onions until soft. Add mushrooms to onions and continue to saute until browned. Add peas and carrots.
In separate bowl, prepare gravy mix and water. Add to skillet along with beef and thyme. Stir and simmer until mixture begins to thicken. Season with freshly ground pepper.
Pour meat mixture into greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika and spray with butter.