Description
Shepherd’s Pie recipes are traditionally done with lamb, but are great with any ground meat–turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Ingredients
- 1 ¼ pounds Yukon Gold potatoes, peeled and cubed
- 3 cloves garlic, halved
- 1 pound lean ground beef
- 2 tablespoons flour
- ¾ cup beef broth
- 3 tablespoons ketchup
- 4 cups frozen mixed vegetables
- ½ teaspoon black pepper
- ½ cup shredded Cheddar cheese, divided
- ¾ cup light sour cream
- 1 teaspoon salt
Instructions
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low
- cover
- and simmer until tender
- about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour
- mixing with beef drippings.
- Add beef broth
- ketchup and vegetables. Stir to combine. Cook for 5 minutes
- until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork
- spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes
- or until cheese is melted and golden. Let cool 15 minutes before serving.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8