Shepherd’s Pie

By ladygourmet

Adapted from: Richard Simmons ~ Deal – A – Meal.

This dish makes such a nice presentation and is so delicious!

Enjoy and Always Cook with Love,

Catherine

Ingredients

• 18 ounces lean ground beef
• 2 tablespoons olive oil
• 1 onion –sliced
• 2 carrots – diced
• 1 quart of mushrooms – sliced
• 1 cup canned crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tsp dried oregano
• 2 1/2 tablespoons all-purpose flour
• 1 cup chicken broth or beef broth
• 5 potatoes – washed with skin
• 2 tablespoons butter
• 1/4 cup low fat milk
• 1/4 cup parsley
• 1/2 tsp black pepper
• 1/2 tsp paprika

Details

Servings 5
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

In a large frying pan heat olive oil and sauté the ground beef and onion until beef is browned. Drain extra fat.

Add carrots, mushrooms, tomatoes, Worcestershire sauce and spices.

In a cup add chicken broth and flour and stir until smooth.

Stir into meat mixture and continue to cook until mixture thickens, about 5 minutes.

Boil the potatoes, until fork tender.

Drain potatoes and mash with milk, butter and parsley.

Preheat Oven 350 degrees:

In a casserole coated with olive oil or butter, place meat mixture. Spoon the mashed potatoes around the edges as a border.

Bake about 20-25 minutes until the potatoes are golden.