Monday, February 9, 2009
A shepherd's pie for the sloth
This shepherd’s pie isn’t your British great-grandmother’s version that baked for hours in a slow oven from a sticky recipe cooked up in the Middle Ages. It's for lazy cooks with hearty appetites these days, a blimey good version that will give them more time to veg out.
2 lbs. lean ground beef
1 - 12 oz. jar of Heinz Home Style Gravy - Bistro Au Jus
1 - 1 lb. bag of frozen Birds Eye Stir-Fry Vegetables (sugar snap peas, carrots, onions and sliced mushrooms)
1 - 1 lb. bag of Ore-Ida Steam n’ Mash garlic seasoned potatoes (some milk and butter)
2 cloves garlic, minced
Salt and pepper to taste
Preheat oven to 350 degrees.
Break up and fry ground meat in a skillet with garlic, salt and pepper, drain and spread into an 8-by-11-inch casserole dish. Stir gravy into the beef before creating a second layer with the frozen vegetables. Cook potatoes in microwave and prepare according to the instructions on the bag. Evenly cover casserole with potatoes. Cover dish with aluminum foil and bake for about 45 minutes. Remove foil and continue baking until the potatoes brown to your liking.