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 tbsp olive oil Coupons 1 1/4 lb lean ground beef 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 cup s frozen veggies I used mix of peas, carrots, green beans and corn 3 packets of Idahoan Baby Red Instant Potatoes 1/4 cup Parmesan cheese 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.