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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe is from Southern Living and obtained in a search for recipes for shepherd's pie... this one looked the best to me, so I tried it. It is GREAT and a regular request by the kids, especially my SIL. (Yes, yes, I know... shepherd's pie has lamb and cottage pie has beef.. but SL named this recipe, not me). Ingredients:
1 (22 ounce) package frozen mashed potatoes (or make your own, i do) |
1 lb ground beef |
1 onion, chopped |
1/2 cup chopped carrot |
1/2 cup frozen peas |
1 tablespoon tomato paste |
2 tablespoons all-purpose flour |
2 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 cup beef broth |
1 large egg |
1/2 cup grated cheddar cheese |
Directions:
1. If you're making your own, prepare mashed potatoes; set aside.
2. Brown beef and onion in lg skillet over med-high heat for 5 to 6 minutes, stirring til beef crumbles and is no longer pink; drain and return to skillet.
3. Add carrots and peas; stir in flour, 1 t salt, 1/4 t pepper,& tomato paste.
4. Add broth, and cook, stirring constantly, 3 minutes or until slightly thickened.
5. Spoon mixture into lightly greased 7x11” baking dish.
6. Stir together mashed potatoes, egg, and remaining 1 t salt and 1/4 t pepper; spoon over beef mixture.
7. Bake at 350 degrees for 25 minutes; top w/ grated cheddar and bake for an additional 5 minutes.
8. NOTE: I use condensed beef broth for a beefier/heartier flavor. ;).
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