Simple Shepherds Pie with Instant Potatoes
This shepherds pie with instant potatoes it a hearty and rich dinner you can make so quickly. You'll sauté ground beef with some vegetables, red wine and tomato paste and top with some instant potatoes. I doctor my instant potatoes up with some cream, butter and cheese. Bake and serve. It's the perfect comfort meal.
Prep 5 minutes mins
Cook 1 hour hr
0 minutes mins
Total 1 hour hr 5 minutes mins
Course Casseroles, Easy Dinner Recipes, Main Course
Cuisine American
Large Cast Iron Skillet
Large Mixing Bowls
- 3 tbsp Butter
- 1 tbsp Minced Garlic
- 1 Yellow Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 2-3 Celery Stalks, Chopped
- 2-3 Large Carrots, Chopped
- 2 lbs Ground Beef
- 1/4 cup Red Wine
- 1 can Tomato Paste
- 2 cup Beef Broth
- 1 tbsp Sugar
- 2 tsp Salt
- 1 tbsp Pepper
- 2 tsp Dried Thyme
Instant Potato Topping
- 2 cups Instant Potatoes
- 6~ cups Water
- 1 cup Heavy Whipping Cream
- 3 tbsp Butter
- 1 cup Shredded Mozzarella or Monterey Jack Cheese
- Salt
- Pepper
Preheat oven to 350 degrees. In a very large cast iron skillet, melt butter on medium heat. Add in garlic, chopped onion, bell pepper, celery and carrots. Sauté for several minutes until vegetables start to look tender.
Add your ground beef to the skillet. Completely brown meat. With a paper towel, dab up some of the excess fat in the skillet. Add in red wine and stir.
Add in the beef broth, tomato paste and seasonings. Let simmer for a while then remove from heat.
Cook two cups of instant potatoes according to package. Once done, add in heavy whipping cream, butter, some shredded cheese, salt and pepper. Mix well and add over the top of the beef mix in the skillet.
Bake in the oven for about 20-30 minutes. The sides of the skillet will look bubbly. Remove from the oven and garnish with more shredded cheese and parsley. Serve and enjoy!
