Maddie's Shepherd's Pie
- Number of Servings: 6
Ingredients
4 tablespoons butter2lb potatoes, peeled and cut into about one inch cubes2 teaspoons salt½ cub milk¼ cup heavy cream ¼ teaspoon plus 1/8 teaspoons freshly ground pepper1 tablespoons vegetable oil1cup chopped yellow onion1 teaspoon minced garlic 1 ½ pounds ground beef ¾ teaspoon Italian seasoning¼ teaspoon dried thyme leaves¼ teaspoon ground cinnamonPinch of ground cloves 1 tablespoon flour1 ¼ cups beef-broth¾ cup diced carrots ½ cup green peas fresh or frozen (if frozen, do not thaw)2 teaspoons tomato paste ½ cup Cheddar Cheese
Grease a casserole dish with cooking spray and set aside. Preheat oven to 375OF.
In a medium saucepan, place the potatoes and 1 teaspoon of the salt. Cover with water by 1 inch and bring to a boil over high heat. Reduce the heat and cook at a low boil until fork-tender, about 12 to 15 minutes.
Using oven mitts or pot holder, drain potatoes in a colander set in the sink and then return them to the sauce pan. Add the butter, milk, heavy cream, ½ teaspoon of the salt, and 1/8 teaspoon of the black pepper. Mash with a potato masher until smooth. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds, and then add the ground beef and cook, stirring to break up the meat chunks, until cooked though 8 min. Remove the pan from the heat. Remove the liquid and discard.
Return the skillet to medium-high heat. Add the Italian essence, thyme, the remaining ½ teaspoon of salt, the remaining ¼ teaspoon of black pepper, the cinnamon, and cloves. Cook until mixed. Sprinkle the meat with flour and cook stirring for about 1 to 2 minutes. Add the beef broth, carrots, peas, and tomato paste, stir to combine, and bring to a boil.
Transfer the mixture to the prepared casserole dish and spoon the mashed potatoes evenly over the top. Sprinkle with cheese and bake for 30 minutes or until done. Increase the oven temperature to broil and cook until golden brown around the edges, about 4 to 6 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MJE1267.
In a medium saucepan, place the potatoes and 1 teaspoon of the salt. Cover with water by 1 inch and bring to a boil over high heat. Reduce the heat and cook at a low boil until fork-tender, about 12 to 15 minutes.
Using oven mitts or pot holder, drain potatoes in a colander set in the sink and then return them to the sauce pan. Add the butter, milk, heavy cream, ½ teaspoon of the salt, and 1/8 teaspoon of the black pepper. Mash with a potato masher until smooth. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds, and then add the ground beef and cook, stirring to break up the meat chunks, until cooked though 8 min. Remove the pan from the heat. Remove the liquid and discard.
Return the skillet to medium-high heat. Add the Italian essence, thyme, the remaining ½ teaspoon of salt, the remaining ¼ teaspoon of black pepper, the cinnamon, and cloves. Cook until mixed. Sprinkle the meat with flour and cook stirring for about 1 to 2 minutes. Add the beef broth, carrots, peas, and tomato paste, stir to combine, and bring to a boil.
Transfer the mixture to the prepared casserole dish and spoon the mashed potatoes evenly over the top. Sprinkle with cheese and bake for 30 minutes or until done. Increase the oven temperature to broil and cook until golden brown around the edges, about 4 to 6 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MJE1267.
Nutritional Info Amount Per Serving
- Calories: 619.8
- Total Fat: 37.8 g
- Cholesterol: 125.6 mg
- Sodium: 594.5 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 5.6 g
- Protein: 28.6 g
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