Down Home Shepard's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz. potatoes, washed and diced (1/2-inch cubes)1/2 lb ground beef (93% lean)1/3 lb. ground lamb1 1/2 cups mushrooms, sliced1/2 cup onion, chopped1 tbsp. flour1/2 cup 1% milk3/4 cup beef broth1/2 cup chopped carrots1/2 cup frozen peas1/2 cup frozen corn (OR, just used a frozen mixed veggie medley)1/2 tsp. each oregano and parsley1 tsp. paprika, divided.Salt and pepper2 oz. shredded light cheddar cheese
1.) Preheat the oven to 400* F.
2.) Boil a few inches of water in a medium sized pot. Cook the potatoes for 15 minutes, or until just soft enough to mash.
3.) While the potatoes cook, brown the turkey and mushrooms in a large sauce pan. Add the onions and cook until they're just barely translucent. Use a wooden spoon to move the meat mixture to the outside of the pan. Melt 1 tbsp. of the butter in the center of the pan and sprinkle with flour. Whisk to make a thick paste, then pour in the beef broth. Stir all contents of the pan together and allow to come to a simmer until the sauce thickens.
4.) Pour the meat mixture into a 9x13 baking dish and spread out evenly. Sprinkle with 1/2 tsp. paprika, all dried herbs, and salt to taste.
5.) Drain and mash the potatoes with with milk, remaining butter, remaining paprika, and salt and pepper to taste. Set aside.
6.) Pour 1 cup of water into the large saute pan (the one used for the meat) and bring to a simmer. Add the carrots, peas, and corn, and cook for 3-5 minutes or until just barely heated. Drain, and layer these vegetables over the meat in the baking dish.
7.) Spread the mashed potatoes over the vegetables as evenly as possible. Sprinkle the top with cheddar and bake for 30 minutes.
Serves 6 - 8.
2.) Boil a few inches of water in a medium sized pot. Cook the potatoes for 15 minutes, or until just soft enough to mash.
3.) While the potatoes cook, brown the turkey and mushrooms in a large sauce pan. Add the onions and cook until they're just barely translucent. Use a wooden spoon to move the meat mixture to the outside of the pan. Melt 1 tbsp. of the butter in the center of the pan and sprinkle with flour. Whisk to make a thick paste, then pour in the beef broth. Stir all contents of the pan together and allow to come to a simmer until the sauce thickens.
4.) Pour the meat mixture into a 9x13 baking dish and spread out evenly. Sprinkle with 1/2 tsp. paprika, all dried herbs, and salt to taste.
5.) Drain and mash the potatoes with with milk, remaining butter, remaining paprika, and salt and pepper to taste. Set aside.
6.) Pour 1 cup of water into the large saute pan (the one used for the meat) and bring to a simmer. Add the carrots, peas, and corn, and cook for 3-5 minutes or until just barely heated. Drain, and layer these vegetables over the meat in the baking dish.
7.) Spread the mashed potatoes over the vegetables as evenly as possible. Sprinkle the top with cheddar and bake for 30 minutes.
Serves 6 - 8.
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 14.7 g
- Cholesterol: 61.8 mg
- Sodium: 228.2 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.0 g
- Protein: 21.3 g
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