Shepherd's Pie
Shepherd’s Pie
Recommended to use leftover mashed potatoes or prepare:
2 lbs potatoes
Cook & mash smooth. Set aside.
While potatoes boil...….
To a large skillet add:
1/2 lb ground beef
Brown & cook through. Drain. Season with:
Seasoned salt
Garlic powder
Transfer to a bowl & set aside.
While browning beef.......
To a medium saucepan add:
1 cup water
Set to boil on stove and prepare:
1 cup carrots, peeled and diced (1/4")
Add to boiling water.
Cook 5 minutes then stir in:
1 cup frozen petite corn
1/2 cup frozen petite peas
1/2 cup frozen green beans
Cover with lid and remove from heat.
While veggies cook.......
Re-using the skillet used to cook beef, heat to medium & sauté:
1 Tbsp oil
1/4 cup onions, finely diced
1 tsp garlic, minced (about 2 cloves)
Once sautéd, stir in:
2 tsp ketchup
1 tsp Worchestershire sauce
1/4 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
1/2 tsp pepper
Sprinkle with:
2 Tbsp flour
Stir together (the mixture should clump slightly) and then whisk while pouring in:
1 cup chicken broth
Continue to whisk until smooth. Simmer 2 minutes. Fold in:
Cooked ground beef
Cooked vegetables, including cooking water
Simmer 2 minutes.
Assemble.......
Pour filling into lightly greased casserole dish. Sprinkle with
1/2 cup shredded cheese (cheddar recommended)
Dollop with:
Mashed potatoes
Bake at 350F uncovered for 35 minutes or covered for 60 minutes.
Serve hot.
Brenda’s Tips:
Serving Size: 4-6 servings
Casserole dish: Brenda uses a 10"x6" which is equivalent in size to an 8"x8" baking dish.
Great way to use leftover mashed potatoes or other leftover cooked veggies that can be incorporated into filling.
Timesaver tip: Cook & drain 4x ground beef required by recipe. Divide extra into freezer bags and freeze for up to one month. Generally doesn't require defrosting when adding to recipes.
Window to B’s kitchen…
