Shepherd’S Pie

Name: Shepherd’S Pie
Ingredients: 18 ounces lean ground beef; 2 tablespoons olive oil; 1 onion -sliced; 2 carrots - diced; 1 quart mushrooms - sliced; 1 cup crushed tomatoes canned; 1 tablespoon worcestershire sauce; 1 teaspoon dried oregano; 2 1/2 tablespoons all purpose flour; 1 cup chicken broth or beef broth; 5 potatoes - washed with skin; 2 tablespoons butter; 1/4 cup low fat milk; 1/4 cup parsley; 1/2 teaspoon black pepper; 1/2 teaspoon paprika

16 ingredients

9 steps

Ingredients

18 ounces lean ground beef
2 tablespoons olive oil
1 onion -sliced
2 carrots - diced
1 quart mushrooms - sliced
1 cup crushed tomatoes canned
1 tablespoon worcestershire sauce
1 teaspoon dried oregano
2 1/2 tablespoons all purpose flour
1 cup chicken broth or beef broth
5 potatoes - washed with skin
2 tablespoons butter
1/4 cup low fat milk
1/4 cup parsley
1/2 teaspoon black pepper
1/2 teaspoon paprika

Directions

1

In a large frying pan heat olive oil and saute the ground beef and onion until beef is browned. Drain extra fat.
2

Add carrots, mushrooms, tomatoes, Worcestershire sauce and spices.
3

In a cup add chicken broth and flour and stir until smooth.
4

Stir into meat mixture and continue to cook until mixture thickens, about 5 minutes.
5

Boil the potatoes until fork tender.
6

Drain potatoes and mash with milk, butter and parsley.
7

Preheat Oven 350 degrees:
8

In a casserole coated with olive oil or butter, place meat mixture. Spoon the mashed potatoes around the edges as a border.
9

Bake about 20-25 minutes until the potatoes are golden.