Shepherd's Pie & Cheesy Carrot Mashed Potatoes

By Joan_Z

Ingredients

• 1 1/2 Ground round
• 1 cup Chopped onion
• 1/2 8 oz pkg Fresh mushrooms - sliced
• 1 Tbsp. Minced garlic
• 1 cup Frozen peas
• 4 tsp. Beef bouillon granules
• 1/2 tsp. Salt
• 1/2 tsp. Dried thyme
• 1/4 tsp. Ground pepper
• 1 Tbsp. All-purpose flour
• 1 14.5 oz Can Stewed Tomatoes
• 1 Bay leaf
• 2 Tbsp. Red wine vinegar
• 1 lb Carrots - peeled, sliced & cooked
• Cheese & Carrot Mashed Potatoes
• 1 cup Shredded Cheddar cheese (4 oz)
• 1 1/2 pkgs. Instant Mashed potatoes (Idahoan)
• 3 1/2 cups Boiling water

Details

Servings 6
Preparation time 30mins
Cooking time 430mins

Preparation

Step 1

Brown beef in large nonstick skillet over medium-high heat, stirring often, for 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet, using slotted spoon; reserve 2 tablespoons of drippings in skillet. Reduce heat to medium.

Saute onion, mushrooms and garlic in hot drippings over medium heat 10-11 minutes or until tender. Stir in ground beef, peas, beef bouillon, salt, thyme & pepper. Sprinkle flour over meat mixture. Increase heat to medium-high and cook, stirring constantly, 1 minute. Stir in tomatoes bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium and cook, stirring often, for 3 minutes or until slightly thickened. Remove bay leaf.

Transfer mixture to a lightly greased 3-quart baking dish or pan. Spoon Cheese & Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

CHEESE & CARROT MASHED POTATOES

Prepare potatoes according to package directions, (instant potatoes just fine) using 3 1/2 cups milk. Stir in cheese, thyme leaves, mashed carrot mixture until well blended.

Top Shepard's Pie with Cheese & Carrot Mashed Potatoes

Bake at 400 for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator for 24 hours. Then Bake at 400 for 40 minutes or until thorough heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.