Bacon Cheeseburger Shepherd's Pie

ou’ll love to try this Bacon Cheeseburger Potato Pie and how delicious does it look! All you need is a handful of ingredients – Bacon, Cheese, Minced Beef and Eggs. We’ve included a few different versions for you to road test including a Shepherd’s Pie version so be sure to scroll our post and check them all out. If you are yet to join our very popular Newsletter, it’s fun and free. You receive 10 of our favorite posts daily to your inbox. You can join here !

Ingredients:

• 2 lb lean ground beef (I used 93%)
• 1 onion
• 2 tbsp crushed garlic
• 2 cans condensed cheddar cheese soup (10.75 oz each)
• ½ cup ketchup
• ⅛ cup yellow mustard
• 1 tsp Worcestershire sauce
• 1 box/envelope creamy butter instant mashed potatoes (make according to directions) OR boil 5 large potatoes and mash
• ¼ - ½ cup shredded Cheddar cheese
• Crumbled bacon (I bought the microwavable kind / quick and easy!) *optional
• Sliced green onions *optional

Directions:

1. Cook beef in a skillet on the stovetop, onion and garlic over low/medium heat (about 5 minutes). Once meat is brown (cooked), stir in soup, ketchup, mustard and Worcestershire sauce. Heat to a boil and occasionally stir. Reduce heat once boiling to low, cover and simmer for 10-15 minutes
2. Cook potatoes
3. Spoon beef mixture into a serving dish, top with potato and sprinkle cheese. Top with bacon and onion
4. OR
5. Spoon beef mixture into a 9x13 baking dish and layer potato on top (spread evenly). Sprinkle with cheese. Top with bacon and onion.
6. The hot potato will melt the cheese or if potato isn't hot, reheat in microwave.

Source: fourgenerationsoneroof.com

Mini Shepherd’s Pot Pies

Just three steps to an easy weeknight dinner.

Ingredients:

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
• 1 tablespoon butter
• 1/2 medium yellow onion, chopped
• 1/2 lb lean (at least 80%) ground beef
• 1/3 cup beef broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)

Directions:

• 1 Heat oven to 400°F.
• 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
• 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
• 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
• 5 Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Source: pillsbury.com