Shepherd Pie with a new twist
- 3 packages County gravy
- 1 lb lean ground beef or turkey
- 1 medium onion, chopped
- 1 1/2 cup frozen veggies whatever you like best I use peas and corn
- 3 cup cheddar cheese, shredded
- 1 packages Pillsbury biscuits
- 5 clove garlic, minced
- 4 cup mashed potatoes
- In hot skillet cook the ground meat.
- Season with salt and pepper.
- Just before done drain any excess grease and add the garlic and onions cook until onions start to sweat and garlic is light brown.
- Take off burner and add frozen veggies set aside for later.
- Preheat oven to 350.
- In separate pot make the country gravy as package instructs and set aside.
- In mixing bowl combine the beef mixture from step one , mashed potatoes and half of the cheddar cheese.
- Mix well.
- Using a greased casserole dish place four of the biscuits cut up on the bottom then add the mashed potatoes and beef mix.
- Pour the country gravy over top of that make sure to leave a little room you might not use all the gravy but it's great for left overs.
- Spread the rest of the cheddar cheese and place the remaining biscuits on top.
- Place on a cookie sheet just in case if it drips cook about 10 minutes until biscuits are done .
lean ground beef, onion, frozen veggies whatever you like best i, cheddar cheese, biscuits, clove garlic, potatoes
Taken from cookpad.com/us/recipes/346133-shepherd-pie-with-a-new-twist (may not work)