Herbed Shepherd’S Pie

Name: Herbed Shepherd’S Pie
Ingredients: 1 pound ground beef; 1 can (14-1/2 ounces) beef broth, divided; 3 to 4 bay leaves; 2 whole cloves; 1/2 teaspoon pepper; 1/8 teaspoon dried thyme; 1 pound potatoes, peeled and cubed; 1/4 to 1/2 cup whole milk; 2 tablespoons butter; 1 tablespoon minced chives; 1 teaspoon salt, divided; 1 cup shredded part-skim mozzarella cheese; 2 medium onions, sliced; 2 celery ribs, diced; 1 large carrot, sliced; 1 cup frozen corn, thawed; 2 tablespoons all-purpose flour

17 ingredients

4 steps

Ingredients

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
3 to 4 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1/4 to 1/2 cup whole milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup shredded part-skim mozzarella cheese
2 medium onions, sliced
2 celery ribs, diced
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons all-purpose flour

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2

Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
3

Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
4

Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.