Community Pick
Comforting Shepherd's Pie
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (22 ounce) package frozen mashed potatoes (or make your own, I do)
- 1 lb ground beef
- 1 onion, chopped
- 1⁄2 cup chopped carrot
- 1⁄2 cup frozen peas
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons salt, divided
- 1⁄2 teaspoon pepper, divided
- 1 cup beef broth
- 1 large egg
- 1⁄2 cup grated cheddar cheese
directions
- If you're making your own, prepare mashed potatoes; set aside.
- Brown beef and onion in lg skillet over med-high heat for 5 to 6 minutes, stirring til beef crumbles and is no longer pink; drain and return to skillet.
- Add carrots and peas; stir in flour, 1 t salt, 1/4 t pepper,& tomato paste.
- Add broth, and cook, stirring constantly, 3 minutes or until slightly thickened.
- Spoon mixture into lightly greased 7x11” baking dish.
- Stir together mashed potatoes, egg, and remaining 1 t salt and 1/4 t pepper; spoon over beef mixture.
- Bake at 350 degrees for 25 minutes; top w/ grated cheddar and bake for an additional 5 minutes.
- NOTE: I use condensed beef broth for a beefier/heartier flavor. ;).
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Reviews
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This was very easy to make because I used leftover roast beef, instant mashed potatoes (Barbara's brand!), and leftover gravy. The meat was shredded and cooked in a little bit of oil with the onion. I also added a sprinkle of salt-free garlic powder to the meat. Threw in the vegetables, diluted gravy to make 1 cup "broth" and heated through. Topped with the mashed potatoes and sprinkled top of pie with paprika. I believe I had the pie prepped in less than 15 minutes. After removing pie from oven, allow to cool for 10-15 minutes. It is easier to serve that way. Each serving had a dollop of sour cream, too. Thank you, Impera!
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Delicious! I had left-over mashed potatoes from Thanksgiving and used a pound of venison from my deer-hunting brother-in-law. I had some celery to use up and threw that in the mix as well. For easiness, I used 1 cup of frozen peas & carrots. The only change I would make would be to use 1/2 the salt and add more at the table if desired. Thank you for the great recipe! I love these kinds of homey dishes and will make again!
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I've made this several tie for myself, and pot-lucks. The original, and variations. Always turns out great. Typically, I'll add extra veggies to fill it out, Finely chopped squash and zuccini work well. I made a nice varient -Texas style. No peas, add green, and red bell pepper. Add 4-8 oz chopped green chilies, use red onion, and add some corn. Turned out awesome.
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Tweaks
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This was wonderful. I did make some changes though, I used ground Turkey instead of beef, frozen mixed vegetables, ketchup and I omitted the egg from the potatoes. I bought the new steam and mash potatoes and they were quick and easy. Overall this was a really good recipe. I did also season the meat while cooking it with Adobo and Nature's Seasoning.
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Hearty and tasty meal that's easy to prepare - this will be a new St. Paddy's Day tradition in my house since my husband doesn't love corned beef. I did use homemade mashed potatoes with buttermilk and a sliced scallion, and added some garlic powder to the meat, but we still thought the dish needed a little "kick". Next time (and I WILL be making this again soon), I will season the meat/gravy a little more. I also subbed corn for the peas and think any other stew/soup veggies would be great too.
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I used a ground turkey mixture with green peppers and onions. (I had this previously browned and frozen in the freezer. I thawed it out prior to using in this recipe.) I also used chicken broth instead of beef broth and canned peas. I didn't have carrots, so I omitted them. I made my own mashed potatoes and assembled and baked as directed. My five year old and ten year old loved it!
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!