Shepherds Pie

Servings: 8 / Total Time: 35 minutes / Bake at: 375 degrees, 35 minutes

Ingredients

POTATO LAYER

  • 3 large russet potatoes
  • 2 Tablespoons butter
  • ½ cup milk
  • 1 teaspoon garlic powder

MEAT LAYER

  • 2 pounds ground beef ( or lamb, turkey)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon each, salt and pepper
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 1 cup beef broth
  • ½ Tablespoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • 1½ cups frozen peas and carrots
  • ½ cup frozen corn
  • 1 cup shredded cheddar cheese

Directions

FOR POTATO LAYER

  • Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
  • Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
  • Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.

FOR MEAT LAYER

  • In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
  • Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
  • Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
  • Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.