Shepherd’s Pie

Whenever I make mashed potatoes, I always make way more than we can actually eat in one meal.  I don’t know why.  Seems like I would learn to scale back a bit but I haven’t done that.  Instead, I’ve just accepted the fact that there will be leftovers, which is not necessarily a bad thing.

Last night, I decided to use the mashed potatoes leftover from the Thanksgiving feast for this super yummy, surprisingly easy shepherd’s pie.  You’ll need your potatoes already prepared as this recipe is just for the meaty filling part of the pie:

1 TBSP vegetable oil
1/2c onion, chopped
1 carrot, sliced
1 clove garlic, minced
3/4 ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 TBSP all-purpose flour
1 tsp. tomato paste
1/2c chicken broth
1/2 Worchestershire sauce
1/2 tsp. dried rosemary
1/3 tsp. dried thyme leaves
1/4c frozen corn
1/4c frozen peas
1.  Preheat oven to 400*
2.  In a large skillet, heat oil on medium-high.  Add the onions and carrot slices; saute 3-4 minutes.
3.  Add the garlic and continue cooking another minute or so.
4.  Add the meat, salt, and pepper.  Cook and stir until nicely browned and cooked through.
5.  Sprinkle flour over the top.  Toss to evenly coat the mixture.
6.  Add the tomato paste, Worchestershire sauce, rosemary, and thyme.  Cover, reduce heat, and allow to simmer about 10 minutes, stirring occasionally.
7.  Add the corn and peas, stirring to combine.
8.  Spoon everything into a prepared 8×8 baking dish.
9.  Top with your mashed potatoes and spread to completely cover the meat filling.
10.  Bake, uncovered, for 25 minutes.

*I made my shepherd’s pie vegetarian by using good quality substitutes for the meat, broth, and Worchestershire sauce.  This could be made even healthier by using vegan mashed potatoes.

I totally forgot to snap a photo of the shepherd’s pie so you’ll just have to take my word that it looked amazing.  I’ll remember next time.  For now here’s a photo of the mashed potatoes from Thanksgiving:

Served with rosemary biscuits on the side.

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