1 1/2cupsfrozen vegetables of choice, peas, carrots, and corn
Instructions
How to Make Potatoes:
Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
Nutrition Facts
Shepherd’s Pie Recipe
Amount per Serving
Calories
403
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
99
mg
33
%
Sodium
857
mg
37
%
Potassium
843
mg
24
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
17
g
34
%
Vitamin A
2279
IU
46
%
Vitamin C
13
mg
16
%
Calcium
100
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.