Simple Shepherd’s pie

1½ lbs ground beef
I onion, chopped
12 oz pkg frozen peas and carrots
1 pkg brown gravy mix
14.5 0z can low-sodium beef broth
2 Tbsps Worcestershire sauce
32 oz carton refrigerated mashed

In a large skillet or instapot on saute mode cook ground beef and onion until
no longer pink; drain and return to skillet. Stir in vegetables,
gravy mix, broth and Worcestershire sauce. Bring to a boil,
reduce heat, and simmer 5 minutes or until thickened.
Heat potatoes according to package directions.
Pour meat mixture into a 13×9-inch disposable foil pan. Spoon
mashed potatoes over the top and spread until smooth. Let cool.

** Optional if youd like to have a beautiful top like in the photo, apply a thin layer of potatoes. Next, add the rest to a piping bag with a large tip of your choice

Cover with plastic wrap and aluminum foil. Label and freeze.
When ready to cook, thaw in refrigerator overnight. Remove
plastic wrap and aluminum foil. Bake in a 350°F oven
approximately 30 minutes or until warmed through. Serve over
biscuits or garlic Texas toast, if desired.

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