SHEPHERD'S PIE

 SHEPHERD'S PIE

Ingredients:

  • 1 1⁄4 lbs. Yukon Gold potatoes, peeled and cubed
  • 3 cloves garlic, halved
  • 1 lb. lean ground beef
  • 3⁄4 c. beef broth
  • 3 Tbsp. ketchup
  • 4 cups frozen mixed vegetables
  • 2 Tbsp. flour
  • 1⁄2 tsp. black pepper
  • 1 tsp. salt
  • 3⁄4 c. light sour cream
  • 1⁄2 cup shredded Cheddar cheese

Instructions:

1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

2. Preheat the oven to 375 degrees.

3. Brown ground beef in a skillet over medium heat. Stir in flour, mixing with the beef drippings.

4. Add beef broth, ketchup, vegetables, salt, and pepper. Stir to combine. Cook for 5 minutes, until thick.

5. Transfer the beef mixture into an oven-proof casserole dish.

6. Drain and mash potatoes slightly before adding 1⁄4 c. of grated cheese and sour cream. Mash together until smooth.

7. Spoon potatoes onto the middle of the meat mixture. Spread potatoes from the center to the edges with a fork to form the top layer.

8. Sprinkle with remaining 1⁄4 c. grated cheese.

9. Bake in preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

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