Shepard’s Pie 

Total Time: 30 Minutes 

Serves: 4 



1 box refrigerated pie crusts 

½ lb ground beef   

8oz tomato sauce 

½ cup small onion, chopped 

½teaspoon salt 

1/8teaspoon pepper 

1 ½ cups frozen mixed vegetables 

1 package (24 oz) refrigerated mashed potatoes (about 3 cups 




  1. 1.Heat oven to 375°F. Unroll pie crusts. Using 4-inch round cutter, cut 6 rounds from each 
  1. Gently press rounds in bottoms and up sides of 12 greased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.
  1. Meanwhile, in 12-inch nonstick skillet, cookground beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drai. Add tomto sauce,  salt and pepper. Cook an additional 2 minutes to marry ingrdients. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture. 
  1. Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.






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