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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love this recipe for Shepherd's Pie. Comfort food at it's best.You can change the amount or type veggies around to fit your taste, I sometimes add corn, peas or carrots. I adapted this recipe from but made some changes. Enjoy! Ingredients:
4 large potatoes, peeled and cubed |
1 tablespoon butter |
salt and pepper |
1 tablespoon vegetable oil |
1/4 cup onion, chopped |
1 lb lean ground beef |
2 tablespoons all-purpose flour |
1/2 teaspoon garlic powder |
1/2 cup tomato sauce |
1 tablespoon ketchup |
3/4 cup sweet peas |
3/4 cup corn |
1/2 cup beef broth |
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter (you can add some milk as well to make it easier when spreading). Season with salt and pepper to taste; set aside.
2. Preheat oven to 375 degrees F (190 degrees C.).
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth, veggies, garlic powder, ketchup and tomato sauce. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef mixture in an even layer on the bottom of a 2 quart casserole dish. Next top with the mashed potato mixture.
5. Bake in the preheated oven for 20 minutes, or until golden brown.
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