Deep Dish Shepherd's Pie

Submitted by CrinV

"A unique twist on an old favourite. This had a nice bready crust on the bottom and no potato's on top. We really enjoyed it. This came from a coupon mail out book."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 8

ingredients

• Batter

• 3 cups flour
• 3 (2 1/4 teaspoon) envelopes instant fast rise yeast
• 1 1⁄2 teaspoons salt
• 1 1⁄2 cups warm water
• 1⁄4 cup canola oil
• 1 egg

• Filling

• 1 tablespoon canola oil
• 1 onion, Chopped
• 2 garlic cloves, minced
• 2 teaspoons italian seasoning
• salt and pepper
• 1 lb lean ground beef
• 1 (19 ounce) can stewed tomatoes
• 1 1⁄2 cups frozen mixed vegetables
• 2 cups cheddar cheese, shredded

directions

1. Grease 13x9-inch baking dish.
2. Batter: Mix all ingredients in prepared dish until soft, sticky batter is formed. Cover; let stand at room temperature for 10 minutes.
3. Filling: Heat oil in large, non-stick skillet set over medium heat. Cook onion, garlic, Italian seasoning, salt and pepper for 3 minutes.
4. Stir in beef, breaking up with wooden spoon; cook, stirring for about 10 minutes, or until no longer pink inside.
5. Add tomatoes, breaking up larger pieces; bring to boil. Boil for 5 minutes.
6. Stir in vegetables until well coated. Pour mixture over batter. Sprinkle with cheese.
7. Place in COLD oven; set temperature to 350°F and bake for 30 minutes. Cool for 10 minutes; cut into squares and serve.