This recipe came into my life when I was looking for comfort food that was quick, used up mashed potatoes, and didn’t require a trip to the store. This is a bit of a quick and dirty version of Shepherds Pie but it’s absolutely delish!

• 2 cups prepared mashed potatoes (such as Simply Potatoes)
• ¾ pound lean ground beef 
• ¾ cup Picante sauce
• ⅓ cup water
• 1 tablespoon ground cumin
• 2 teaspoons sugar
• ⅛ teaspoon salt
• 1 (15-ounce) can kidney beans, drained and rinsed
• ½ cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese

Directions

Prepare mashed potatoes according to package directions; keep warm. I make my own or used up leftovers because the hubby would kill me if I used pre-made mashed potatoes.

Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in Picante sauce, water, cumin, sugar, salt, and beans; bring to a boil. Reduce heat; simmer until mixture thickens (about 5 minutes).

Remove from heat. Spoon mashed potatoes over meat mixture, and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.

Chef’s Notes

Prepared mashed potatoes are found in the refrigerated section of larger grocers. They only need a few minutes in the microwave to reheat.