Katie Lee Biegel's Freezer Fix Shepherd's Pie The Kitchen Food Network

Katie uses frozen mashed potatoes, peas and carrots to make her quick and easy Shepherd's Pie!
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Freezer Fix Shepherd's Pie
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 10 to 12 servings

Ingredients

Nonstick cooking spray, for the baking dish
3 tablespoons unsalted butter
1 onion, diced
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup all-purpose flour
One 16-ounce bag frozen peas and carrots, thawed
2 1/2 cups low-sodium chicken broth
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups leftover shredded braised pork or rotisserie chicken
4 cups leftover or frozen mashed potatoes, thawed
3 tablespoons grated Parmesan

Directions

Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.

Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.

Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.

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Katie Lee Biegel's Freezer Fix Shepherd's Pie | The Kitchen | Food Network
https://www.youtube.com/watch?v=9UYMQ6jJTpE