Polish Shepherd’s Pie
Polish Shepherd’s PieServes: 6
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 |
16oz box |
Mrs. T’s Potato & Cheddar Pierogies |
| 1 |
pound | ground beef |
| 1 |
medium | onion, diced |
| 1 |
large | garlic clove, crushed |
| 1 |
14.5-ounce can | diced tomatoes |
| 3/4 | tsp | salt |
| 1/4 | tsp | dried oregano |
| 1/4 | tsp | ground black pepper |
| 1 | 10 oz |
package frozen mixed vegetables, thawed |
| 1 | cup | shredded cheddar cheese, divided |
To prepare:
Preheat oven to 350°F. Boil pierogies as package directs. Drain. Cook ground beef in 12-inch skillet over medium-high heat, until well browned on all sides, stirring occasionally. Remove beef to medium bowl with slotted spoon. Add onions and garlic to drippings remaining in skillet; cook 5 minutes or until onion is tender.
Add diced tomatoes with their liquid, salt, oregano, black pepper and ground meat mixture. Heat to boiling over high heat; simmer, uncovered, about 5 minutes to blend flavors. Stir in vegetables.
Grease 2-quart casserole or baking dish. Spoon beef mixture into casserole. Sprinkle with cup cheddar cheese; top with cooked pierogies, placed in rows. Sprinkle with remaining cheddar cheese.
Bake 30 minutes or until cheese is melted and mixture is hot and bubbly.
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