Recipe by nsomniak6
After an intesive search for Shepherd's Pie, I finally had to make my own and it was yummy, so I thought I would share. It is a perfect comfort food for cold weather.
Top Review by Carol
We loved this recipe. The "gravy" seems to be the hardest thing to get right in these types of recipes, and this sounded close to what I have been searching for. The only thing I did different was use Cream of Potato Soup instead of mushroom, and half the thyme. Thanks for posting.
- 1 1⁄2-2 lbs potatoes, peeled and quartered (or 3 cups leftover mashed potatoes)
- 1⁄4 cup butter
- 3⁄4 cup milk
- 2 tablespoons olive oil
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 lb ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ketchup
- 1⁄2 cup beef stock
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 cups frozen mixed vegetables, thawed and drained
Directions See How It's Made
- Preheat oven to 350 degrees.
- Add potatoes to pot with enough salted water to cover.
- Bring to a boil and cook for 20 minutes or until soft.
- Drain potatoes and add back to warm pan.
- Mash potatoes, butter and milk, whip until smooth.
- Set aside.
- Cook onion over med-high heat in oil for about 5 minutes, add garlic and cook for about 30 seconds.
- Add ground beef and cook until no longer pink.
- Drain beef.
- Add worcestershire and ketchup.
- Blend stock and flour until smooth, then add to mixture along with spices and stir.
- Add soup and vegetables and stir.
- Let mixture simmer on low for about 10 minutes, stirring frequently.
- Spray a casserole dish (9 qt or more) with cooking spray and add mixture, then spread potatoes over top evenly.
- Bake for 30-40 minutes.