Ingredients
Equipment
Nutrition
Method
- Using a fork, poke a few holes in the potatoes — microwave for 6-10 minutes or until fully cooked.
- Meanwhile, heat the oil in a non-stick skillet over medium-high heat. Add the onion, garlic, and ground beef. Cook until the meat is completely browned.
- Stir in the Shepherd’s Pie Skillet Meal Seasoning, tomato paste, and beef broth. Bring to a simmer and cook until the sauce has thickened, about 3 minutes.
- Stir in the mixed vegetables, cook until heated.
- Slice and split the potatoes. Stuff with the Shepherd’s Pie beef and vegetable filling mixture. Top with scallions and Wisconsin Cheddar Cheese.
Kitchen Notes
[1] We used fresh cooked carrots that we pre-cooked to fork-tender and frozen corn and peas. For a full recipe (2 cups), use 2/3 cups of each vegetable to equal the full amount. You could also use canned or frozen vegetables.
Easily make this dish in advance by cooking your potatoes ahead of time in the microwave and pre-cooking and combining the meat and vegetable mixture with the gravy. Store the cooked potatoes separate from the meat/vegetable/gravy mixture in the refrigerator until you're ready to assemble and eat.
To make your meal, reheat the potatoes for 1-2 minutes in the microwave, warm the meat, vegetable, and gravy mixture in a small skillet or saucepan on the stove until heated through. Assemble by slicing and splitting the potatoes. Spoon the Shepherd’s Pie beef and vegetable filling mixture on top. Finish with Wisconsin Cheddar Cheese and scallions before serving.
Personal Notes
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