Shepherd's Pie

SHEPHERD'S PIE

INGREDIENTS

• 15 ounces of lean ground beef

• 1 pound of pared and sliced potatoes

• 1/2 cup sour cream

• 1 teaspoon fresh minced oregano

• 1/2 teaspoon of ground red pepper 

• 1/4 teaspoon of salt

• Pinch of ground white pepper

• 1 1/2 cups of tomato sauce

• 1/2 cups fresh corn kernels

• 1/2 cup of fresh green peas

• 1 packet instant beef broth and seasoning mix

• 1 small sliced carrot

DIRECTIONS:

Preheat oven to 350 degrees.

Spray 2 1/2 quart casserole with nonstick cooking spray.

To prepare potato topping : 

• Place potatoes into medium sauce pan.
• Add water to cover.
• Bring liquid to a boil, reduce heat to low. 
• Simmer about 15-20 minutes, until potatoes are tender. 
• Drain potatoes, reserving liquid, transfer to a medium bowl.

Add sour cream, white pepper and salt to the potatoes.

With a potato masher, mash potato mixture until fluffy.

Add 1 tablespoon reserved potato liquid at a time if the mixture is thick too much and set aside.

To prepare meat mixture:

• Cook beef in a large skillet.
• Stirring to break-up meat about 3-5 minutes, until beef no longer pink.
• Stir in tomato sauce, oregano, red pepper and broth mix, cook.
• Stirring constantly for 2 minutes until mixture is heated through.

Spoon meat mixture into prepared casserole, top evenly with green peas, carrot and corn.

Spread potato mixture over vegetables and bake about 30-35 minutes until edges are golden brown

and serve.

8 Servings

image- Kraft Recipes