Easy Shepherd’s Pie – Page 2

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9-inch square (or similar 2-quart) baking dish.
Make the Cheesy Potato Topping: In a medium bowl, combine the hot mashed potatoes, softened cream cheese, minced garlic, and ½ cup of the shredded cheddar cheese. Mix until smooth and well combined. Set aside.
Prepare the Filling: In a separate bowl, stir together the browned ground beef, thawed mixed vegetables, and beef gravy. Mix until everything is evenly coated in the gravy.
Assemble the Casserole: Spread the beef and vegetable mixture evenly into the bottom of the prepared baking dish. Spoon the cheesy potato mixture over the top and use a spatula to spread it into a smooth, even layer, sealing it to the edges.
Add the Final Cheese: Sprinkle the remaining ½ cup of cheddar cheese evenly over the potato layer.
Bake: Place the dish in the preheated oven and bake, uncovered, for 20-25 minutes, or until the cheese is melted, the top is lightly golden, and the filling is bubbly around the edges.
Serve: Let the shepherd’s pie cool for about 5-10 minutes before serving. This allows the filling to set slightly for perfect, neat scoops. Enjoy!

Thaw Vegetables: Ensure your frozen vegetables are thawed to avoid excess water in the casserole. You can quickly thaw them by rinsing in warm water in a colander.
Creamy Potatoes: For an extra smooth potato topping, ensure your cream cheese is at room temperature before mixing.
Customize It: Feel free to add a dash of Worcestershire sauce to the beef mixture or mix some fresh chopped parsley into the potatoes for extra flavor.