Shepherd's Pie
A delicious meat and veggie pie topped with creamy mashed potatoes and cheddar cheese.
Servings: 6
Ingredients
- 5 lg. russet potatoes peeled & diced
- 2 T. butter
- milk
- salt and pepper to taste
- 1 lb. ground lamb or lean ground beef
- 1 lg. tomato chopped
- 1 heaping T. tomato paste
- 6 sliced mushrooms
- 2 T. chopped flat leaf parsley
- 1 dash Worcestershire sauce
- 1 c. prepared brown gravy
- 1 (10-12 oz.) pkg. frozen peas and carrots or mixed vegetables
- 1/2 c. shredded cheddar cheese for sprinkling
Instructions
- Cook potatoes in salted boiling water, until tender. Drain. Mash potatoes in a large bowl with butter, milk, salt and pepper to taste; set aside.
- In a large skillet, brown the ground beef or lamb; season to taste with salt and pepper. Add chopped tomato, tomato paste, mushrooms, parsley, Worcestershire sauce, and brown gravy; stir to combine.
- Preheat oven to 400 degrees.
- Pour frozen veggies into a greased 9x13-inch baking dish, spoon meat mixture over veggies. Spread mashed potatoes over meat mixture and sprinkle with cheese.
- Bake for 40 minutes or until top is crispy and golden brown. (You can also turn the heat up to broil the last few minutes of cook time to get a nice even browning.)
Notes
Use leftover roast beef instead of ground beef, if desired.
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