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Ingredients
| refrigerated buttermilk biscuit dough: 17 oz |
| mixed vegetables: 2 cups |
| soup - tomato bisque: 10.75 oz |
| worcestershire sauce: 1 Tbl |
| onions (chopped): 1 tsp |
| dried thyme (ground): 1/2 tsp |
| black pepper: 1/8 tsp |
| potato flakes (instant mashed potatoes): 20 oz |
| cheddar cheese (diced): 1/2 cup |
Shepherd's Pie
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.
3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.