Shepherd's Pie with a veggie-filled meat sauce covered with cheesy mashed potatoes. Great way to use up leftovers for a tasty comfort food dish
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4
Author Meme
Ingredients
1poundlean ground beef
1cupdiced carrotsabout 2 carrots
1 ¼cupdiced onions1 medium onion
1cupdiced celeryabout 2-3 stalks
1 ½cupsdiced mushroomsabout 4 ounces
1teaspoonminced garlic1 clove
1 ½cupsbeef or chicken brothdivided
2bay leaves
½teaspoonsaltdivided
¼teaspoonground black pepper
1poundpotatoeschopped
¼cupmilk
2teaspoonbutter
1cupgrated cheddar cheeseabout 4 ounces
2teaspooncornstarch
Instructions
Preheat the oven to 375*F.
Add the ground beef, carrots, onions, and celery to an oven-proof skillet or dutch/french oven over medium-high heat. Sauté until beef is cooked through and veggies are soft. Drain or wipe out excess grease. Add in mushrooms, and cook until mushrooms have released their juices, about 7 minutes. Stir in garlic, 1 cup broth, bay leaves, ¼ teaspoon salt, and black pepper. Bring to a boil, reduce heat to a simmer, and simmer for about 15 minutes until the liquid has reduced by about half.
Meanwhile, in a medium saucepan, add potatoes and cover with cold water. Bring to a boil, reduce heat to simmer, and simmer until potatoes are soft. Once potatoes are cooked, drain & mash with milk and butter. Stir in cheese and remaining ¼ teaspoon salt. Set aside.
Stir together remaining ½ cup cold broth with cornstarch until no lumps remain. Stir into meat mixture and simmer for about 5 minutes until sauce thickens. Remove from heat, and discard bay leaves.
Cover meat mixture with mashed potatoes. Transfer to the oven and bake for 15 minutes until bubbly. Carefully remove from oven. Let sit about 5 minutes before serving. Enjoy!
Notes
*Makes 8 cups *Be sure to leave the potatoes with the peel on to keep in nutrients and fiber.*You can substitute ½ pound of potatoes for ½ pound parsnips or cauliflower. Prepare as directed.