Beefy Shepherd’s Pie

Great way to use leftover mashed potatoes!

 

Yield: 4 Servings

 

INGREDIENTS

 

1 ½ lbs ground beef

8 tablespoons unsalted butter

1 yellow onion, finely chopped

1 cup carrots, diced

½ cup corn, fresh or frozen

½ cup peas, frozen

½ cup beef broth

2 lbs potatoes, peeled and quartered (or use leftover mashed)

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Smoked paprika

 

PREPARATION

 

Boil potatoes in salted water, until tender.  While potatoes are cooking, melt 4 tablespoons butter in a large sauté pan.  Add onions and carrots and cook over medium heat until tender.  When carrots and onions are tender, add in the corn and peas and cook for a few minutes longer, until they are tender.  Add in the ground beef and sauté until the meat is no longer pink.  Add salt, pepper, Worcestershire sauce and beef broth to the meat and vegetable mixture.  Simmer on a low heat for approximately 10 minutes.

 

When potatoes are cooked, mash them with the remaining 4 tablespoons of butter, adjust the seasonings to taste. 

 

In a 9x13x2 inch baking pan, place the beef mixture on the bottom.  Cover the top with the mashed potatoes, making sure that potatoes cover all the beef and vegetable mixture.  Sprinkle with a small bit of smoked paprika.

 

Bake in a 400 degree oven until the pie is bubbling and the potatoes are lightly browned, approximately 20 minutes.  Remove from oven and serve piping hot.

 

Adapted:  Simply Recipes