DCB Recipe #40: Shepherd's Pie

Its been a while since I shared a recipe for my favorite time saver - the Pampered Chef Deep Covered Baker. This one is a recipe from Southern Plate that I modified for the baker. All of the ingredients remain the same, I just modified the cooking times so that the microwave could be used. We really liked it, though the Rev, who needs all crunch and nutritional value completely void in his veggies, would have preferred canned vegetables.

Shepherd's Pie

1lb. ground beef
1 tablespoon dry Italian seasoning
2-3 cups leftover mashed potatoes (I used 2 pouches of instant potatoes)
1 + 1/2 cups shredded mild cheddar cheese
1/2 cup sour cream
12 ounce bag frozen vegetable mix (small carrots, not big)
10 ounce can french onion soup
1 packet beef gravy mix (.87 ounces)

Place ground beef in baker, cover. Microwave for 5 minutes or until done. Drain and crumble beef.

Add soup, gravy mix, italian seasoning, and vegetables. Stir to combine. Microwave, covered, for 6 minutes.

While meat mixture is heating, prepare instant potatoes (or your leftover potatoes), adding sour cream and 1 cup of cheese.

When meat mixture is heated through, remove from microwave and spoon potatoes on top, spreading to cover. Top with remaining cheese and microwave uncovered for 4 minutes.