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Sunday, January 4, 2009

Shepherd's Pie

We've got this one on the meal plan for this week. If you like lots of veggies, you might up the veggies to 2 cups-we're slowly upping the veggie content with the boys.

Shepherd’s Pie

1lb. ground beef
1 cup frozen mixed veggies, thawed
½ chopped onion
2T minced garlic
1t steak seasoning
2T flour
1 cup beef broth (or 1 cup water and boullion cubes)
2T ketchup
2T Worcestershire sauce
4 cups mashed potatoes (fresh or instant-fresh is better, but instant made with a little cream cheese works in a pinch, and the cream cheese gives the potatoes a texture more similar to fresh)
1 cup shredded cheddar cheese
½ cup French fried onions (optional)

Preheat oven to 375. Brown ground beef in a skillet over medium heat. Add onions while cooking. Drain excess fat, add garlic, and steak seasoning. Stir. Add flour, stir to coat, then add ketchup, Worcestershire and beef broth and let simmer until sauce thickens. Add veggies, stir, and then pour into a round casserole dish that’s been lightly coated with cooking spray. Top mixture with mashed potatoes, sprinkle with cheese, and bake for 20 minutes. Add French fried onions for the last 5 minutes, if using.