Shepherd's Pie

  • Currently 4/5
This comforting dish is a work in progress. What follows is the most recent iteration I made, but I'm still perfecting it.
4 Tbsps butter
1 medium onion, chopped
8 oz mushrooms, sliced
1 lb ground beef, at least 80% lean
2 c frozen peas and carrots, cooked per directions on the package
1/2 c beef broth, plus more as needed
1 tsp Worcestershire sauce
2 tsps all-purpose flour
Salt and pepper
2 (4 oz) packages Idahoan instant mashed potatoes, any flavor (I like butter & herb)
3 oz cream cheese
1. Heat oven to 400°F.
2. In a large skillet melt butter over medium-high heat. Add onions and 3/4 tsp salt; cook 7-8 minutes, stirring frequently, until browned and tender. Stir in mushrooms; reduce heat to medium, continue cooking 4-5 minutes, or until tender. Add ground beef and another 1/4 tsp salt; cook until no longer pink. Stir in peas and carrots.
3. In a glass measuring cup mix broth, Worcestershire sauce, and flour. Pour into skillet; heat to boiling. Cook and stir 5-10 minutes, or until thickened. Spread in the bottom of a 13x9 inch glass baking dish.
4. Prepare the mashed potatoes as directed on the packages. Stir in cream cheese. Spoon mixture on top of the beef mixture in the baking dish, and spread evenly. Use a fork to make peaks in the potatoes that will get browned. Bake for 30 minutes.
Yield: 6 servings
Meal   DinnerCuisine   UK/Ireland
Dish   Main DishMain Ingredient   Beef
Style   One Dish MealsPrep Time   45 minutes
Cooking Time   15 to 30 minutes

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