Katt's Shepherd Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 368.4
- Total Fat: 15.7 g
- Cholesterol: 58.3 mg
- Sodium: 1,019.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.6 g
- Protein: 20.4 g
View full nutritional breakdown of Katt's Shepherd Pie calories by ingredient
Introduction
I make this into 2 large baking dishes, each is 6 servings, as I am often feeding multiple teenagers! They like this so much, they offer to peel the potatoes! I make this into 2 large baking dishes, each is 6 servings, as I am often feeding multiple teenagers! They like this so much, they offer to peel the potatoes!Number of Servings: 12
Ingredients
-
1.5 lb lean ground beef
1 1/2 c. diced onion
4 c. beef broth (I use 4 tsp. better than bullion and 4 c. water)
1 tsp thyme, ground
1 tbsp Worcestershire sauce
1/2 c. water
2 tbsp cornstarch
3 c. frozen vegetables
10 c. Mashed potatoes
300g. shredded old cheddar
Tips
You can decrease the amount of potatoes easily to 6 or 8 cups, I use 10 to fill up the hollow legs on my teenagers!
Directions
peel, dice and cook enough potatoes to make 10 cups, mashed.
in large skillet, fry ground beef and onions, until beef cooked and onions translucent.
add beef broth and spices, boil for 5 minutes.
mix cornstarch into 1/2 c. cold water, slowly add to skillet, constantly stirring.
continue boiling 3-5 minutes, stirring occasionally, until sauce thickened.
divide meat and sauce evenly between 2 lightly sprayed baking dishes (8 x 12).
skatter the frozen vegetables evenly over top.
spoon mashed potatoes in an even layer on each pan.
top with shredded cheddar.
if freezing one for later, now is the time to wrap and freeze.
bake in a 375* F oven for 20 - 30 min, until sauce is bubbly, veggies cooked and cheese melted.
Serving Size: makes 12 servings. easily halved!
Number of Servings: 12
Recipe submitted by SparkPeople user KATTKELOWNA.
in large skillet, fry ground beef and onions, until beef cooked and onions translucent.
add beef broth and spices, boil for 5 minutes.
mix cornstarch into 1/2 c. cold water, slowly add to skillet, constantly stirring.
continue boiling 3-5 minutes, stirring occasionally, until sauce thickened.
divide meat and sauce evenly between 2 lightly sprayed baking dishes (8 x 12).
skatter the frozen vegetables evenly over top.
spoon mashed potatoes in an even layer on each pan.
top with shredded cheddar.
if freezing one for later, now is the time to wrap and freeze.
bake in a 375* F oven for 20 - 30 min, until sauce is bubbly, veggies cooked and cheese melted.
Serving Size: makes 12 servings. easily halved!
Number of Servings: 12
Recipe submitted by SparkPeople user KATTKELOWNA.
