Upside Down Shepherd's Pie
Tossed Salad with Oranges
Ingredients
- 1 (1-lb) pkg 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 beef in a large skillet over medium heat 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 6 plates. Spoon potatoes evenly over toast; spoon beef mixture over potatoes.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 2 oranges, sectioned
- ½ cup sliced almonds
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together lettuce, orange sections, and almonds in a bowl.
- Add vinaigrette, tossing to coat.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
