CHEESY POTATO SHEPHERDS PIE

By curly

Ingredients

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1 3/4 cups water
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 1/2 c. mashed potato flakes
• 1 cup milk
• 1 (12 oz.) jar home-style beef gravy
• 2 tablespoons chili sauce or ketchup
• 1 (9 oz.) pkg. green giant frozen vegetables
• 1 egg, slightly beaten
• 2 oz. (1/2 cup) shredded cheddar cheese
• Paprika, if desired

Details

Servings 6

Preparation

Step 1

1. Oven 375. Spray skillet with cooking spray. Brown ground beef and onion.
2. Make potatoes. Bring water, butter, salt to a boil. Remove from heat. Stir in mashed potato flakes and milk.
3. To beef mixture, add gravy, chili sauce and vegetables. Mix well. Bring to boil. Reduce heat; simmer 5 minutes or until vegetable are tender. Spoon mixture into 4 (2 cup) individual ovenproof casseroles or bowls. Place in ungreased 15 x 10 x 1 inch baking pan.
4. Add egg to potatoes; mix well. Stir in cheese. Spoon or pipe potato mixture around edge of each casserole. Sprinkle with paprika.
5. Bake for 20 minutes or until potatoes are set.