This skillet shepherd's pie is loaded with flavorful beef and veggies then topped with fluffy and creamy mashed potatoes, then baked to perfection! For Meat Mixture: 1 tbsp olive oil Coupons 1 1/4 lb lean ground beef salt and pepper to taste 1 large onion chopped 1 clove garlic minced 1/2 tsp red pepper flakes 2 tbsp Worcestershire sauce 1.9 oz onion soup mix I used Knorr, 55g pkg 1 cup beef broth 2 cups frozen veggies I used mix of peas, carrots, green beans and corn For Mashed Potatoes: 3 packets of Idahoan Baby Red Instant Potatoes 1/4 cup Parmesan cheese salt and pepper to taste 1 tbsp fresh parsley for garnish

1. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.

2. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Pour into a glass cooking dish (11x14).

3. Preheat the oven 350 F degrees.

4. Prepare the mashed potatoes according to the directions. After they are done, mix in the Parmesan cheese, salt and pepper.

5. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.

6. Bake for 40 minutes until golden brown on top. Garnish with more parsley and pepper and serve warm.

Recipe Notes

Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.