8 servings
Shepherd's Pie
DinnerIngredients
900 g Potatoes (russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program))
3 tbsp Butter (salted)
3/8 cup Milk (whole, 3.25% milkfat, with added vitamin D)
700 g Beef (ground, lean, raw)
1 cup, sliced Onions (raw)
1 cup grated Carrots (raw)
1 cup Peas (green, frozen, unprepared)
1/2 cup Corn (sweet, yellow, canned, cream style, regular pack)
3 clove Garlic (raw)
33 g Tomato (paste, canned, without salt added)
1 cup Soup (stock, chicken, homemade)
1 tbsp Sauce (worcestershire)
8 g Flour (wheat, all-purpose, enriched, bleached)
1 tbsp Vegetable oil (olive)
1 × 5 ml, ground Spices (thyme, dried)
1/2 tsp Spices (rosemary, dried)
1 1/2 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Peel and cube the potatoes. Boil in salted water for 15–20 minutes until tender. Drain, then mash with butter and milk until smooth. Season with 0.5 teaspoon salt. Set aside.
2
Preheat oven to 400°F (200°C).
3
Heat olive oil in a large oven-safe skillet over medium-high heat. Cook the onion and carrots for 5 minutes.
4
Add the garlic, thyme, and rosemary. Cook 30 seconds. Add the ground beef and cook until browned, about 8 minutes. Drain excess fat.
5
Stir in the flour and cook 1 minute. Add the tomato paste, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes until thickened.
6
Stir in the frozen peas and corn. Remove from heat.
7
Spread the mashed potatoes evenly over the filling. Use a fork to create peaks on the surface.
8
Bake 25–30 minutes until the top is golden and the filling is bubbling around the edges.
Want to create your own recipes?
Try Nutrifax free