Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings
Baked to perfection for almost 2 hours, you can expect only the good flavors in this Shepherd’s Pie! You will not be disappointed with this pie at all. Enjoy!
Ingredients:
Mashed Potato Topping
¼ to ½ c milk
salt and pepper, to taste
4 tbsp butter
2 lbs. potatoes, peeled and cut into big chunks
¼ c sour cream
Filling
2 tbsp flour
½ c beef broth
1 lb. ground beef
1 tbsp tomato paste
1 small onion, diced
1 tsp rosemary
½ tsp thyme
1 tbsp Worcestershire sauce
2 c frozen peas, carrots, and corn medley
1 bay leaf
2 cloves garlic, minced
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large pot with boiling water, add the potatoes and cook for a few minutes until tender. Drain and put them into a large mixing bowl.
Add milk, salt, pepper, butter, and sour cream into the bowl with the potatoes. Mash them until well incorporated.
Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the onions and garlic, then sauté for a few minutes. Discard any accumulated fat.
Stir in 2 cups of frozen veggies and cook for a few minutes until cooked through. Make sure to stir from time to time.
Whisk in flour until well combined with the rest of the ingredients.
Stir in the tomato paste and cook for about a minute.
Add the rosemary, bay leaf, beef broth, thyme, and Worcestershire sauce. Stir everything until well blended.
Simmer the mixture for a few minutes, then turn the heat down to low and cook for a few more minutes. Remove from the heat.
Discard the bay leaf, then transfer everything into a 9×13-inch baking dish and spread it evenly.
Add the mashed potatoes on top of the meat mixture and spread it evenly. Bake for half an hour or until the top turns golden brown.
Serve and enjoy!
Nutrition Facts:
Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg
Ingredients
- Mashed Potato Topping
- ¼ to ½ c milk
- salt and pepper, to taste
- 4 tbsp butter
- 2 lbs. potatoes, peeled and cut into big chunks
- ¼ c sour cream
- Filling
- 2 tbsp flour
- ½ c beef broth
- 1 lb. ground beef
- 1 tbsp tomato paste
- 1 small onion, diced
- 1 tsp rosemary
- ½ tsp thyme
- 1 tbsp Worcestershire sauce
- 2 c frozen peas, carrots, and corn medley
- 1 bay leaf
- 2 cloves garlic, minced
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large pot with boiling water, add the potatoes and cook for a few minutes until tender. Drain and put them into a large mixing bowl.
Add milk, salt, pepper, butter, and sour cream into the bowl with the potatoes. Mash them until well incorporated.
Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the onions and garlic, then sauté for a few minutes. Discard any accumulated fat.
Stir in 2 cups of frozen veggies and cook for a few minutes until cooked through. Make sure to stir from time to time.
Whisk in flour until well combined with the rest of the ingredients.
Stir in the tomato paste and cook for about a minute.
Add the rosemary, bay leaf, beef broth, thyme, and Worcestershire sauce. Stir everything until well blended.
Simmer the mixture for a few minutes, then turn the heat down to low and cook for a few more minutes. Remove from the heat.
Discard the bay leaf, then transfer everything into a 9x13-inch baking dish and spread it evenly.
Add the mashed potatoes on top of the meat mixture and spread it evenly. Bake for half an hour or until the top turns golden brown.
Serve and enjoy!
