Mrs T’s Pierogies Recipe – Shepard Pie

I’m always looking for a way to make things easier without sacrificing taste when it comes to recipes .  So this week for dinner I made an easy shepherd’s pie using Mrs. T’s Pierogies.  You can say that the shepherd’s pie has been Pierogified.

Why be creative with a classic recipe?  This winter has been long despite the fact it hasn’t been our coldest winter here in Ohio.  It seems like every time it warms up and the sun comes out, just a few days later we’re left with blizzard conditions.  So on the cold nights, I’m left desiring something warm to eat to keep from the boredom that comes in the winter.  I like to get creative in the kitchen.  Sometimes it turns out, sometimes it doesn’t.

This time, it did.  So good!

So what are pierogies? For those who haven’t had a pierogy they’re wonderful stuffed pasta. The pasta shell is semicircle-shaped and filled with deliciousness, including creamy whipped potatoes and cheddar cheese, which is what I used today for this recipe. They are the perfect food to enjoy with friends when you get together. I love them within a classic recipe like this one that I can enjoy with close friends, but they’re also delicious served alone.

Ready to make some easy shepherd’s pie with Mrs. T’s Pierogies?

To make this recipe you will need:

1 box Mrs.  T’s Mini Classic Cheddar Pierogies
1 lb ground beef
1 onion, chopped
2 tsp garlic, minced
½ tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ Cup flour
14 ½ oz beef broth
2 Cups frozen mixed vegetables
¼ Cup cheddar cheese

Cook the  ground beef in a skillet with the onion on medium-high heat.  During the last few minutes add the garlic.  Drain the fat remaining once the ground beef is fully cooked, reserving 3 TB of it and adding it back to the pan.  Add the flour, Italian seasoning, salt, pepper.  Stir until the flour blends into the hamburger.  Add the beef broth and bring it to a boil – let simmer for about 10 minutes or until the sauce thickens.  Make sure to keep stirring occasionally!

Once the sauce is thickened, add the frozen vegetables and stir.  Pour the entire mixture into a 11×7 pan.

Arrange the entire box of pierogies in a single layer on top of the ground beef mixture.  Sprinkle the cheese on top.  Bake at 400 degrees for 25 to 30 minutes or until the edges are bubbling and the pierogies are fully cooked.

The shepherd’s pie comes out of the oven smelling heavenly!

Let it cool for a bit before serving.  It’s such a delicious hearty meal on a cold night.

If you’re in the mood for shepherd’s pie and want a twist on a traditional recipe – this one will not disappoint!  I am looking forward to making it again.  Enjoy!

You can follow Mrs. T’s Pierogies for other great ideas on Facebook, Twitter & Instagram.

Mrs T’s Pierogies Recipe – Shepard Pie

• Author: Lynette Rice
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 8
• Category: Main

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Description

A twist on the traditional hamburger Sheperd’s pie – made with frozen Mrs. T’s Pierogies!

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Ingredients

Scale 1x2x3x

• Mrs. T’s Mini Classic Cheddar Pierogies
• 1 lb ground beef
• 1 onion, chopped
• 2 tsp garlic, chopped
• ½ tsp italian seasoning
• ½ tsp salt
• ½ tsp pepper
• ¼ Cup flour
• 14 ½ oz beef broth
• 2 Cups frozen mixed vegetables
• ¼ Cup cheddar cheese

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Instructions

1. Cook the  ground beef in a skillet with the onion on medium-high heat.  During the last few minutes add the garlic.
2. Drain the fat remaining once the ground beef is fully cooked, reserving 3 TB of it and adding it back to the pan.  Add the flour, Italian seasoning, salt, pepper.  Stir.
3. Add the beef broth and bring it to a boil – let simmer for about 10 minutes or until it thickens.
4. Once the sauce is thickened, add the frozen vegetables and stir.  Pour the entire mixture into a 11×7 pan.
5. Layer the entire box of Mrs. T’s mini cheddar pierogies in a single layer on top of the ground beef mixture.  Sprinkle the cheese on top.
6. Bake at 400 degrees for 25 to 30 minutes or until the edges are bubbling and the pierogies are fully cooked.

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This recipe creation was sponsored by Mrs. T’s Pierogies.  All opinions are my own.