Kid-Friendly
Upside Down Shepherd's Pie
Crisp Wedge Salad
Ingredients
- 1½ lb ground beef
- 1 (12-oz) pkg frozen peas and carrots
- 1 (.87-oz) pkg low-sodium brown gravy mix
- 1 (14.5-oz) can low-sodium beef broth
- 2 Tbsp Worcestershire sauce
- 1 (24-oz) pkg steam and mash potatoes
- 1 (8-ct) pkg frozen garlic Texas toast
Instructions
- Cook ground beef in a large skillet over medium heat 8 minutes or until browned and crumbly; drain.
- Return to skillet, and stir in vegetables, gravy mix, broth and Worcestershire sauce. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.
- Heat potatoes according to package directions.
- Bake Texas toast according to package directions.
- Arrange toast on each serving plate. Spoon potatoes evenly over toast; spoon beef mixture over potatoes.
Side Dish Ingredients
- 1 head Iceberg lettuce
- ¾ cup Ranch dressing
- 3 Roma tomatoes, chopped
Side Dish Instructions
- Core lettuce and cut into 6 wedges.
- Drizzle with desired amount of dressing. Top with tomatoes.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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