Parmesan and Potato-Topped Shepherd's Pie
Tossed Green Salad
Ingredients
- ¾ lb ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- 1½ Tbsp all-purpose flour
- 1 cup beef broth
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- ½ (12-oz) pkg frozen corn
- ½ (12-oz) pkg frozen peas
- 1 (24-oz) pkg refrigerated mashed potatoes
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Add flour; cook, stirring constantly, 2 minutes over medium heat.
- Stir in broth, thyme, salt, and pepper; cook 5 minutes or until thickened and bubbly. Spoon mixture into a lightly greased 13-x 9-inch baking dish.
- Heat corn and peas according to package directions; spread over beef mixture.
- Heat potatoes according to package directions; dollop over vegetables, and sprinkle with cheese. Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (12-oz) pkg salad greens
- 1 tomato, chopped
- ¼ cup Italian dressing
Side Dish Instructions
- Toss salad greens, tomato, and dressing just before serving.
Budget Friendly Meal Plan
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