Shepherd Pie

Photo by Susan M.
Adapted from amandascookin.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from amandascookin.com

Ingredients

  • 1 1/2

    lbs ground beef (or lamb)

  • 1/2

    large onion, diced

  • 1/2

    medium zucchini, grated (EDITED! Sorry, put 1 lg by mistake)

  • 3

    cloves garlic, finely minced

  • 1 1/2

    tbsp Worcestershire sauce

  • 2

    tbsp tomato paste

  • 1

    tsp fresh thyme (I used 1/2 tsp dried)

  • 2

    cups beef broth (I made my own beef broth, so this is what I used)

  • 2

    tsp salt, or to taste

  • 3

    cups mashed potatoes

  • 1/4

    cup cheddar cheese, finely grated

  • couple shakes of Parmesan cheese

Directions

In a large skillet, brown the beef until no longer pink. Drain off excess grease. Add onion, garlic, and zucchini and saute for 3-5 minutes. Add Worcestershire sauce and tomato paste. Season with thyme and cook for about 1 minute. Add broth and simmer until 5-10 minutes or until sauce has thickened. Taste and adjust seasoning. Transfer beef to a deep dish. You can use an 8×8 square pan, a casserole or you can make individual servings. Spoon mashed potato on top of beef. Sprinkle with grated Parmesan cheese and cheddar cheese. Place the dish on a cookie sheet in case it bubbles over while baking. Bake in a 375° F oven for 20 minutes or until top is brown and heated through. The sides may be bubbly.

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