Shepherd Pie II

Shepherd Pie II

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground beef

  • 3

    tablespoon butter, divided

  • 1

    medium onion; chopped

  • ½

    cup carrot; diced

  • ½

    cup celery; diced

  • 2

    tablespoon all-purpose flour

  • 1

    cup beef broth

  • 1

    tablespoon Worcestershire sauce

  • ½

    teaspoon Salt

  • 1-½

    cup frozen peas; thawed

  • 2-½

    cup mashed potatoes

  • ½

    cup sharp cheddar cheese; shredded

Directions

Heat oven to 375°F. Cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until thoroughly cooked and no longer pink in center, stirring occasionally. Remove to large bowl. Add 1 tablespoon of the butter to skillet; melt over medium heat. Add onion; cook 3 minutes or until beginning to soften, stirring frequently. Add carrot and celery, cook 2 to 3 minutes or until beginning to soften, stirring occasionally. Add to beef. Melt remaining 2 tablespoons butter in same skillet over medium heat. Sprinkle with flour; cook 1 minute or until lightly browned stirring constantly. Slowly stir in broth. Bring to a boil over high heat; boil 1 minute or until slightly thickened, stirring occasionally. Stir in Worcestershire sauce and salt. Pour over beef mixture, stirring to coat. Stir in peas. Spoon into 1-1/2-quart glass or ceramic baking dish coated with cooking spray. Top with potatoes; sprinkle with cheese. Bake 30 minutes or until golden brown.


Nutrition

Facebook Conversations