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
