Shepherd'S Pie

10 ingredients
7 steps

Ingredients

  • 2 c. peeled potatoes, cut into chunks
  • 2 Tbsp. freshly grated Parmesan cheese
  • 1 lb. lean ground meat or 3/4 lb. leftover roast
  • 2 c. low-sodium beef broth
  • 1 Tbsp. all-purpose flour
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. celery powder
  • 1/4 c. chopped onion
  • 1 1/2 c. frozen mixed vegetables
  • 1 c. sliced fresh mushrooms

Directions

  1. 1
    In a medium saucepan, cover the potatoes with cold water, salt lightly and bring to a boil.
  2. 2
    Lower the heat and cook until tender, about 15 to 20 minutes.
  3. 3
    Drain the potatoes, reserving about 3 tablespoons of cooking liquid.
  4. 4
    Mash the potatoes with the reserved liquid until fluffy; fold in the Parmesan cheese and set aside.
  5. 5
    Brown the meat in a frying pan, then transfer the cooked meat using a slotted spoon to a bowl; set aside.
  6. 6
    Remove any fat from the frying pan.
  7. 7
    Preheat oven to 375°.

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