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POLISH SHEPHERD'S PIE
Servings: 6
1 (16-ounce) box Mrs. T’s® potato and cheddar pierogies
1 pound ground beef
1 medium onion, diced
1 large garlic clove, crushed
1 (14.5-ounce) can diced tomatoes
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar cheese, divided
Preheat oven to 350° F.
Boil pierogies as box directs.
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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