Pierogi Shepherd's Pie Bowls
Ingredients
- 1½ lb ground beef
- 1 (12-oz) pkg frozen peas and carrots
- 1 (0.87-oz) pkg low-sodium brown gravy mix
- 1 (32-oz) carton beef broth
- 2 Tbsp Worcestershire sauce
- 1 (32-oz) pkg potato and onion pierogies, thawed
- 1 (8-oz) pkg shredded Cheddar cheese
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.
- Add pierogies; bring to a boil, reduce heat, and simmer until mixture is thickened and pierogies are thoroughly heated.
- Sprinkle with cheese; let stand until cheese is melted. Spoon into bowls.
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