Semi-homemade Shepherd's Pie

By clbrosnan

Ingredients

• 2 pounds ground chuck
• 2 cups frozen crinkle cut carrots
• 1 cup frozen garlic baby peas and mushrooms Bird's eye
• 1 teaspoon minced garlic
• 2 tablespoons ketchup
• 2 24 ounce packaage frozen stema nad mash garlic potatos cooked according to package sirections and kept warm
• 13/4 cups whole milk
• 1 cup shredded sharp cheddar cheese
• Garnish fresh thyme

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Spray 3 quart baking dish with nonstick cooking spray
In a large skillet combine ground meat,carrots, peas, and mushrooms and garlic; cook, stirring frequently, over medium high heat until beef is browned and crumbly. Drain, and set aside.
Return skillet to heat; add butter and cook until melted. Whisk in flour, and cook whisking constantly, for 2 to 3 minutes, or until mixture begins to thicken. Add soup, broth, and ketchup, stirring well to combine. Bring to a simmer and cook for 1-2 minutes. Return beef mixture to pan, stirring to combine. Pour beef mixture into prepared baking dish.
In a large bow, combine potatoes and milk. Using a potato masher, mash until creamy. Spoon potatoes on top of beef mixture in baking dish. Use a fork to make decorative patterns in top of potatoes. Bake for 30 minutes. Increase oven temperature to 425 degrees. Spread cheese evenly on top of potatoes, and bake for 5 to 6 minutes longer or until cheese is melted and lightly golden. garnish with fresh thyme.