Did you know that Shepherd’s pie is very easy to make?
Check out what my pals over at Cooking Mamas had to say about this recipe:
“A meat and veggie pie topped with creamy mashed potatoes.”
This sure is a great recipe! I think I’ll make it for dinner tonight! How about you?
Ingredients
5 lg. potatoes peeled & diced
2 T. Land O Lakes butter
TruMoo milk
Morton Salt and pepper to taste
1 lb. ground lamb or lean ground beef
1 lg. tomato chopped
1 heaping T. Hunt’s tomato paste
6 sliced mushrooms
2 T. chopped Fresh Parsley
1 dash Heinz Worcestershire sauce
1 c. prepared McCormick brown gravy
1 (10-12 oz.) pkg. frozen Green Giant peas or mixed vegetables
Instructions
Cook potatoes in salted water, until tender. Drain. Mash potatoes in a large bowl with butter, milk, salt and pepper to taste. Set aside.
In a skillet, cook beef until brown, season to taste with salt and pepper. Add chopped tomato, tomato paste, mushrooms, parsley, Worcestershire sauce, and brown gravy. Stir to mix.
Preheat oven to 400 degrees.
Pour peas into a greased 9×13-inch baking dish, spoon meat mixture over peas. Spread mashed potatoes over meat mixture.
Bake for 40 minutes or until top is crispy and golden brown. (You can also turn the heat up to broil the last few minutes of cook time to get a nice even browning.)
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Quick Tip: Feel free to use either fresh or canned veggies in this recipe.
Thank you to Cooking Mamas for this great recipe.
