Quick Shepherd's Pie
|Lean ground beef||1 Pound|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Hot prepared instant mashed potatoes||2 Cup (32 tbs)|
|Sharp cheddar cheese||8 Ounce (1 1/2 Cups)|
|Mixed frozen peas and carrots||1 Cup (16 tbs) (Cooked)|
Preheat oven to 400°F In a medium bowl place beef, bread crumbs, onion, egg, water, Worcestershire sauce and black pepper; mix with hands until combined.
In a 9-inch pie plate press meat mixture over bottom and up sides to the rim, forming a shell.
Bake until meat is brown and firm, about 15 minutes.
Remove from oven; pour off excess fat.
Set shell aside.
Reduce oven temperature to 350°F.
In a medium bowl stir together potatoes, cheese and peas and carrots.
Spoon into reserved meat shell.
Bake until heated through and cheese begins to melt, 10 to 15 minutes.