Kid-Friendly
Upside Down Shepherd's Pie
Crisp Wedge Salad
Ingredients
- ¾ lb ground beef
- 1 cup frozen peas and carrots
- ½ (.87-oz) pkg low-sodium brown gravy mix
- 1 cup low-sodium beef broth
- 1 Tbsp Worcestershire sauce
- 1 (22-oz) pkg refrigerated mashed potatoes
- 2 to 3 slices frozen garlic Texas toast
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. 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 2 plates. Spoon potatoes evenly over toast; spoon beef mixture over potatoes.
Side Dish Ingredients
- ½ head Iceberg lettuce
- ¼ cup Ranch dressing
- 1 Roma tomato, chopped
Side Dish Instructions
- Core lettuce and cut into 2 wedges.
- Drizzle with desired amount of dressing. Top with tomatoes.
30 Minute Meals Meal Plan
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