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Philly Cheese Steak Shepherd’s Pie
Philly Cheese Steak Shepherd’s Pie
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Indulge in a decadent twist on shepherd's pie, featuring seasoned ground beef, mushrooms, onions, bell peppers, and a gooey cheese sauce, all crowned with creamy Betty Crocker™ mashed potatoes.
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
Instructions:
  • Preheat the oven to 350°F. Cook the beef, onions, and bell pepper in a 12-inch nonstick skillet over medium-high heat for 6 to 8 minutes, or until the beef is no longer pink. Remember to drain any excess liquid after cooking.
  • In a skillet, combine mushrooms and grill seasoning. Sauté for 3 to 5 minutes until mushrooms begin to soften. Lower the heat to medium-low; add Velveeta™ cheese and broth. Cook and stir for 1 to 2 minutes until the cheese is melted. Transfer the mixture to a 2-quart casserole dish.
  • Prepare the potatoes according to the directions on the pouch. Spoon the hot beef mixture into a casserole dish and top with the potatoes. Bake for 25 to 30 minutes until bubbly around the edges. Sprinkle with Cheddar cheese and bake for an additional 2 to 5 minutes until melted. Garnish with parsley before serving.

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