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Philly Cheese Steak Shepherd’s Pie Recipe
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 1/2 cups coarsely chopped onions
- 1 medium green bell pepper, cut in 1-inch bite-size strips
- 1 package (8 oz) white button mushrooms, sliced
- 1 tablespoon Montreal steak grill seasoning
- 8 oz Kraft™ Velveeta™ cheese product, cubed (from 16-oz package)
- 1/4 cup Progresso™ beef flavored broth (from 32-oz carton)
- 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
- Water, butter and milk called for on potato pouch
- 1/2 cup shredded Cheddar cheese (2 oz), if desired
- Chopped Italian (flat-leaf) parsley, if desired
| PREP TIME 35m |
COOK TIME 35m |
TOTAL TIME 1h10m |
YIELD 8 servings |
|---|
Instructions
- Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
- Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
- Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.
A recipe from Betty Crocker
2019-01-15
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