Tuesday, February 28, 2012

Easy Shepherd's Pie

Over the weekend Greg and I had a desperate need to get rid of some ground beef and vegetables before they spoiled, so we combined a few recipes and made our own version of Shepherd's Pie. We weren't sure how it would turn out, but were actually really surprised at how good it was. So of course, I thought it'd be a great opportunity to share! Enjoy!

  • 1 pound lean ground beef

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 5 carrots, chopped

  • 1 cup frozen peas

  • 2 4 oz. packages instant mashed potatoes

  • 4 cups boiling water

  • 2 tablespoons all-purpose flour

  • 1 tablespoon ketchup

  • 2 tablespoons Worchestershire sauce

  • 3/4 cup chicken broth

  • salt and pepper to taste

  • Preheat oven to 375 degrees. Heat oil in a non-stick pan. Cook onion until translucent, then add ground beef and cook until browned. Pour off any excess fat. Add flour and cook for an additional minute. Add chicken broth, ketchup and Worchestershire sauce. Bring mixture to a boil, then reduce heat and let simmer for five minutes. While meat and onion mixture is simmering, put carrots and peas in a microwave safe bowl, add 1/4 cup water, cover with seran wrap and cook in microwave until tender (about five minutes). Add to meat and onions when cooked. Spread mixture in the bottom of a greased 9 x 13 pan.

    Bring additional water to a boil, and prepare mashed potatoes according to package directions. Spread over top of meat and vegetable mixture.

    Bake for 25 minutes, or until golden brown. Enjoy!

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