Momosita's Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I'm dying to make this again next week! This is adapted from a recipe on . It's my favorite recipe because it has a lot of veggies and a unique twist with the carrot layer below the potatoes. If you are throwing calorie counts to the wind, make this truly decadent and bake it in a butter pie crust (Trader Joe's is phenomenal!). Ingredients:
1 lb ground beef |
1/2 medium onion, diced |
2 garlic cloves, minced |
2 tablespoons flour |
2 tablespoons ketchup |
1 tablespoon worcestershire sauce |
seasoning salt |
3/4 cup beef stock |
1 1/2 cups frozen corn and peas |
4 -6 carrots, chopped |
3 cups your favorite mashed potatoes |
Directions:
1. Preheat oven to 375.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. (If making mashed potatoes, boil the carrots with the potatoes).
3. Brown ground beef with onions and garlic while carrots are cooking.
4. When carrots are finished, drain, mash and set aside.
5. Add flour to ground beef mixture and mix well.
6. Add ketchup, wocestershire, stock, and cook to thicken. Taste and add seasoned salt to desired taste.
7. Add mixed veggies and simmer until warmed through.
8. Pour into a 2 quart casserole or deep glass pie dish and top with a layer of mashed carrots, then the mashed potatoes.
9. Bake at 375 for 20 minutes.
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