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Pierogies are key ingredient in Polish Shepherd’s Pie

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Preparing delicious comfort food that will welcome everyone to the table is easy if you incorporate ingredients commonly found in your freezer and pantry.
This recipe for Polish Shepherd’s Pie is a brand new version of the popular dish from across the pond. It replaces mashed potatoes with frozen pierogies, whipped potatoes lovingly folded into a pasta shell.
— Courtesy of Family Features
 
Polish Shepherd’s Pie
Serves 6

1 (16-ounce) box of Potato & 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 degrees.
Boil pierogies as package directs. Drain.
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.