Recipes:
**Weeknight Shepherd's Pie**
**INGREDIENTS**
2 cups cubed cooked
beef
1 cup frozen mixed
vegetables, thawed
1 teaspoon dried
thyme
¼ cup half-and-half
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
2 cups mashed
potatoes
¼ cup chopped parsley
2 tablespoons butter,
melted
1 teaspoon paprika
1 cup hot prepared
gravy
**SERVES 4**
**Make Ahead**
You can prepare this recipe
to the baking stage up to
8 hours ahead. Refrigerate
until ready to bake and serve.
**VARIATION**
For a traditional
English-style
Shepherd's Pie,
use cubed cooked
lamb instead of
the beef.
**1** Preheat oven to 400°F.
Grease a medium
casserole dish or a deep
quiche dish.
**2** Place beef in prepared
dish. Add vegetables
and thyme.
**3** Mix half-and-half, salt,
pepper and egg with
mashed potatoes in a
medium bowl. Sprinkle
with parsley; mix well.
**4** Spread potato mixture
over beef. Drizzle
butter over potatoes.
Sprinkle with paprika.
Bake until filling is hot
and top is browned, about
20 minutes. Top each
serving with hot gravy.
Make It Quicker
• If you do not have
leftover mashed
potatoes on hand,
use the frozen product.
It will save the time and
effort of boiling and
mashing the potatoes.
