Shepherd's Pie

By Joycie

Ingredients

• 1 can College Inn® Beef Broth 99% Fat Free
• 1 Tbsp. Contadina® Tomato Paste
• 2 Tbsp. butter divided
• 1/2 cup onions diced
• 1 cup mushrooms quartered
• 1/2 cup carrots diced
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. garlic
• 1 lb. beef cubes
• 4 cups mashed potatoes

Details

Servings 6

Preparation

Step 1

In a skillet over medium-high heat, melt 1 Tbs. butter. Sauté onion, mushrooms, and carrots 5 minutes. Remove and set aside. Place flour, salt and pepper in a shallow bowl. Coat the beef in flour mixture in batches. Heat 1 Tbs. butter in skillet, sauté garlic 10 seconds, then add beef in batches and brown, remove and set aside. Add broth to hot skillet to deglaze, scraping residue into broth. Bring to a boil and reduce liquid by half, about 5 minutes. Stir in tomato paste, mix thoroughly and bring to a boil. Return vegetables and beef to pan, cover and cook 15 minutes. Uncover and cook 15 minutes longer. Place hot meat mixture in deep dish 9 inch pie pan. Top with hot mashed potatoes and broil about 4 minutes until top is golden.