Shepherd's Pie

Published: Jun 25, 2007

Yields:

Cal/Serv:

665

The heady scent of sautéed mushrooms, ground beef, and onions will draw the family to table for this quick and simple Shepherd's Pie. We use refrigerated premade mashed potatoes to reduce the cook time of this recipe.

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Ingredients

2 tsp. vegetable oil
3 medium carrots
1 package sliced mushrooms
1/2 tsp. salt
1 package frozen baby lima beans or peas
1 lb. ground sirloin
2 Tbsp. tomato paste
1/4 tsp. dried thyme
tsp. ground red pepper (cayenne)
1 cup chicken broth
1 Tbsp. all-purpose flour
1 package refrigerated mashed potatoes

Directions

1. Step 1Preheat oven to 425 degrees F. In 12-inch skillet, heat oil over medium-high heat until hot. Add carrots, mushrooms, and 1/4 teaspoon salt, and cook 7 minutes or until lightly browned, stirring occasionally. Stir in frozen lima beans and cook 1 minute longer. Transfer vegetable mixture to 3-quart casserole, spreading evenly with spoon.
2. Step 2In same skillet, cook ground sirloin over high heat 5 minutes or until browned, breaking up meat with side of spoon. Discard fat. Stir in tomato paste, thyme, ground red pepper, and remaining 1/4 teaspoon salt.
3. Step 3In 1-cup measure, blend broth and flour until smooth. Stir broth mixture into beef mixture and heat to boiling over high heat. Boil 1 minute or until mixture thickens slightly. Spread beef mixture evenly over vegetables.
4. Step 4Spread potatoes evenly over beef. Bake 25 minutes or until top browns and sides begin to bubble.