Great way to use mashed potatoes Simple Shepard’s Pie!
I had leftover mashed potatoes this week. I could not let them go to waste so I made a Shepard’s pie out of them. I was pleased with how it turned out. I added a bag of frozen vegetables to make it healthier for my family.

Ingredients
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1/2 cup sour cream
- salt and pepper to taste
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 1 cup beef broth
- 1 small bag mixed vegetables frozen
- 1 1/2 cups shredded Cheddar cheese
Instructions
1. Boil potatoes in a large pot of salted water. Cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, and sour cream. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Add ground beef and onion to a large frying pan and cook until meat is well browned and onion is clear. Pour off any excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth and frozen vegetables.. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Pour ground beef in the bottom of a 2 quart casserole dish and spread out.Top with the mashed potato mixture and sprinkle with shredded cheese.
5.Bake in the preheated oven for 20 minutes.
http://fabulesslyfrugal.com/2013/03/shepards-pie-recipe.html
Idahoan REAL Premium Mashed Potatoes – 3.25lbs - $12.38
If you do not have mashed potatoes on hand you can save time and use 4 cups of instant mashed potatoes.
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