You can never have too many classic, standby recipes! This mashed potato topped pie is full of savory Ground Beef, peas and onions in a beefy gravy.
BEEFY SHEPHERD'S PIE
- 1 pound Ground Beef (90% to 95% lean)
- 1 medium onion, chopped
- 1 jar (12 ounces) mushroom or beef gravy
- 1-1/2 cups frozen peas and carrots
- 1/4 teaspoon pepper
- 2-1/2 to 3 cups prepared mashed potatoes, warmed
- 2 tablespoons shredded Parmesan cheese (optional)
Preheat oven to 450°F (232°C). Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in gravy and peas and season with pepper.Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F (71°C). Color is not a reliable indicator of Ground Beef doneness.
Spoon beef mixture into 2-quart baking dish. Top with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F (232°C) oven 25 to 30 minutes or until bubbly and cheese begins to brown.
With cattle outnumbering Nebraskans nearly four to one, beef production represents Nebraska’s single largest industry and the engine that powers the state’s economy. Raising beef is a complex process, but throughout the entire journey, the beef community shares a commitment to raising cattle in a safe, humane and environmentally sustainable way. Learn more about the people and the process involved in raising beef from pasture to plate.