Shortcut Shepherd's Pie with Hash Browns

If you are looking for an easy, weeknight win, then this cheesy hash brown shepherd’s pie has your name written all over it. This gluten-free cottage pie combines a saucy ground beef mixture under a layer of creamy cheesy hash brown potatoes. No boiling, no mashing, no fuss, but with all classic flavors!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Place the thawed hash browns in a clean dish towel. Squeeze out excess water. Set aside in the towel and begin making filling.

Step 2

Heat a large skillet over medium-high heat. Add the olive oil, then cook the beef and onions together until the onions are tender and the beef is no longer pink. Drain excess grease, if necessary.

Step 3

Add the garlic, parsley, chili powder, salt, oregano, paprika, and pepper. Cook for 1 minute longer.

Step 4

Stir in the beef broth, tomato paste, and worcestershire. Simmer, uncovered, until the sauce has reduced and thickened, about 5 minutes.

Step 5

Add the frozen vegetables. Cook on low heat, stirring occasionally, for 3-5 minutes, or until the veggies are warmed.

Step 6

While the meat mixture is cooking, combine the hash brown topping. First stir together the egg, sour cream, salt and pepper in a medium bowl. Mix in the dried hash browns and cheese.

Step 7

Spread the meat filling a baking dish (11X7-inch, 9X9-inch, 2-quart, or pie dish). Add the hash brown topping and spread evenly. Bake for 30 minutes. If desired, brown the top by finishing under the broiler for 1-2 minutes. Let stand for 5-10 minutes before serving.

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