EASY SHEPHERD'S PIE WITH CRUST RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Cook ground beef and onion into 10-inch skillet over medium heat, stirring occasionally, 9-11 minutes or until beef is browned. Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking 3-5 minutes or until heated through.
• Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake 35-45 minutes or until potatoes are lightly browned and pie is heated through.

Steps:

• Heat oven to 375°F. Spray 2 1/2-quart round or oval baking dish with cooking spray.
• In 12-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
• Reduce heat to medium. Add frozen mixed vegetables, tomato paste, Italian seasoning, salt and pepper. Cook 4 to 5 minutes, stirring frequently, until thoroughly heated.
• Meanwhile, in small bowl, mix broth and flour with whisk until well blended. Add broth mixture to beef mixture. Cook 2 to 3 minutes, stirring occasionally, until thickened. Spoon beef mixture into baking dish.
• Meanwhile, cook mashed potatoes as directed on package. Spread evenly over beef mixture.
• Bake 20 to 25 minutes or until heated through.