Shepherd’s Pie

Special Supplies:

*Cooking Spray

*Aluminum Foil 

*1/2 Baking Sheet

*Makes 1 (9 x 13 inch Baking Dish) or 8-10 individual serving ramekins.

Potato Topping:

*6 medium Yukon Gold Potatoes, cleaned and peeled, cut into chunks and boiled in water and cooked until fork tender

*1/2 cup whole Milk, more as needed 

*3 tablespoons Cream Cheese

*1 cup grated Colby Cheese, topping

Vegetable Filling:

*4 cups Frozen Peas and Carrots

*1 cup Beef Broth

*1/4 White Onion, minced

*2 tablespoon bottled minced Garlic

*2 tablespoons Worcestershire Sauce

*1 can 6 ounce Tomato Paste 

*1 teaspoon Sea Salt or to taste 

*Black Pepper, to taste

Seasoned Ground Beef:

*1 pound Ground Beef, and cooked until browned no longer pink

*2 tablespoons Dried Onion Flakes

*2 teaspoons Granulated Garlic

*Salt and Pepper to taste

Directions:

Pre-heat oven 350*F.

After cooking potatoes, rice potatoes and stir in the cream cheese and milk, salt and pepper to taste and set aside.

In a sauce pan on medium heat, add beef broth, onion, garlic, Worcestershire sauce, tomato paste, salt and pepper to taste.  Boil until semi-thick liquid.

Cook the ground beef, onions, granulated garlic, salt and pepper to taste, as instructed above and add to the vegetable filling.

Spray cooking dish/dishes with cooking spray and divide as needed the meat and vegetable mixture  into cooking dish/dishes.  Spread on the potato mixture and top with grated cheese. Repeat for each dish as needed.

Place baking dish/dishes on Aluminum foil covered 1/2 baking sheet and bake 30 minutes or until golden and hot and bubbly.  Serve warm.

Enjoy!

Lindy