Mayflower Shepherd's Pie Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 1 pound extra-lean ground beef or turkey | ||
| Nonstick olive oil cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 1 large clove garlic, finely chopped | ||
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Beef broth | 1 Can (10oz) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Frozen peas | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Vegetable | 1 Can (10oz), mixed | |
| Worcestershire sauce | 2 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon | |
| 1/4 teaspoon each salt and freshly ground black pepper | ||
| 2 cups Fargo Garlic Mashed Potatoes | ||
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
1. Heat large nonstick skillet over medium heat. Add ground meat. Cook, stirring, until browned and crumbly, 4 to 6 minutes. Remove meat with slotted spoon to colander to drain. Drain any fat from skillet.
2. Coat same skillet with cooking spray. Add onion, garlic, and carrots. Cook, stirring, about 2 minutes or until onion is softened, adding a little beef broth to prevent sticking and overbrowning as needed.
3. Add remaining broth. Bring to boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are just tender.
4. Add mushrooms and peas. Cook 1 minute more.
5. Preheat oven to 450°.
6. In small bowl stir cornstarch into mixed vegetable juice to dissolve. Add to cooked vegetables. Stir over medium heat until mixture thickens, about 2 minutes. Add Worcestershire, rosemary, salt, pepper, and browned meat. Transfer mixture to 2-quart casserole.
7. Spread mashed potatoes over top of pie, or spoon on dollops of mashed potatoes. Swirl with fork to decorate. Sprinkle potatoes with Parmesan.
8. Bake 15 minutes or until potato topping is golden brown and filling is bubbly.
2. Coat same skillet with cooking spray. Add onion, garlic, and carrots. Cook, stirring, about 2 minutes or until onion is softened, adding a little beef broth to prevent sticking and overbrowning as needed.
3. Add remaining broth. Bring to boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are just tender.
4. Add mushrooms and peas. Cook 1 minute more.
5. Preheat oven to 450°.
6. In small bowl stir cornstarch into mixed vegetable juice to dissolve. Add to cooked vegetables. Stir over medium heat until mixture thickens, about 2 minutes. Add Worcestershire, rosemary, salt, pepper, and browned meat. Transfer mixture to 2-quart casserole.
7. Spread mashed potatoes over top of pie, or spoon on dollops of mashed potatoes. Swirl with fork to decorate. Sprinkle potatoes with Parmesan.
8. Bake 15 minutes or until potato topping is golden brown and filling is bubbly.
Chef
