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Philly Cheese Steak Shepherd’s Pie Recipe

Philly Cheese Steak Shepherd’s Pie
Source: Betty Crocker

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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.

Dinner

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A recipe from Betty Crocker

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