Shepherd's Pie
Servings: 6
This Shepherd’s Pie is pure comfort food that is easy enough for a weeknight meal! Whether you call it Shepherd’s Pie, Cottage Pie, or just “delicious,” you’ve hit the nail right on the head. Enjoy ground beef, veggies, and mashed potatoes cooked together for the ultimate soothing meal.
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Ingredients
- BEEF AND VEGGIES:
- 1 pound lean ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 1 tablespoon tomato paste
- 3/4 teaspoon paprika
- 1 1/2 cups beef broth
- 1 12 oz bag frozen peas and carrots
- salt and pepper to taste
- POTATOES:
- 1 pound Yukon gold potatoes or whatever kind you have
- 1 tablespoon butter
- 1 oz cream cheese softened
- 1/2 cup milk
- 1 cup shredded Irish cheddar cheese or regular cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Lightly grease a 1 1/2 quart baking dish and set aside.
- POTATOES: Scrub your potatoes and peel if desired. Cut into small cubes. In a large pot of salted water boil the potatoes until tender. Drain well. Add in the butter, cream cheese and milk. Mash to desired consistency.
- BEEF AND VEGGIES: While the potatoes are boiling brown the ground beef with the onion and garlic. Drain any excess grease. Sprinkle in the flour and stir to combine. Add in the tomato paste and paprika. Stir well to combine. Slowly stir in the beef broth. Add in the frozen peas and carrots. Taste for salt and pepper and add accordingly. Simmer for 3-5 minutes or until thickened. Pour into prepared baking dish. Spread the mashed potatoes over the top of the beef and veggies. Sprinkle with shredded cheese.
- Bake for 15 minutes or until lightly browned. (Place on a baking sheet to catch any spills while baking)