Shepherd's Pie

Shepherd's Pie
Adapted from foodnetwork.com
Shepherd's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    pound lean ground beef (90 percent lean or higher)

  • 2

    teaspoons olive oil

  • 2

    medium onions, chopped (about 3 cups)

  • 3

    medium carrots, diced (about 1 1/2 cups)

  • 1/2

    pound white mushrooms, sliced

  • 2

    teaspoons chopped fresh thyme leaves or 1 teaspoon dried

  • 2

    tablespoons all-purpose flour

  • 1

    cup low-sodium beef broth

  • 1

    teaspoon salt

  • Freshly ground black pepper

  • 1

    cup frozen peas

  • 1 1/2

    pounds Yukon gold or creamery potatoes

  • 1

    small head cauliflower (about 2 pounds), cut into florets

  • 2/3

    cup 1 percent lowfat milk

  • 2

    tablespoons butter

Directions

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet. Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches). Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture. Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

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