Shepherd's Pie
Ingredients
- 1-1/2 lbs Yukon Gold potatoes, peeled, diced
- 3/4 cup chicken broth
- 1 lb 95% lean ground beef
- 1 tsp oil
- 2 cloves garlic, diced
- 10 oz frozen mixed vegetables
- 1 tsp Worcestershire sauce
- 2 tsp tomato paste
- 1 tsp chopped rosemary leaves
- 1/2 tsp Salt and Pepper
- 2 tbsp sour cream
- 1 medium onion, diced
- 2 tbsp flour
- 1 cup beef broth
- 1 tsp chopped thyme leaves
- Paprika
Directions
Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside. Preheat oven to 400°F. In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden. Remove from oven and let it cool 5 minutes before serving.
