Shepherds Pie
Serves: 6
Total Cook Time: 85
Prep Time: 40
Cook Time: 30
Ingredients
Meat filling
- 2 Tbsp olive oil
- 1 cups chopped onion
- 1 lbs 90% lean ground beef
- 2 tsp dried parsley leaves
- 1 tsp dried rosemary
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp Worcestershire sauces
- 2 garlic cloves, minced
- 2 Tbsp flour
- 2 Tbsp ketchup
- 1 cup beef broth
- 2 cups frozen mixed peas and carrots
Potato Topping
- 2-3 large potatoes, peeled and roughly chopped
- Vegan butter
- Plant based unsweetened milk
- Garlic, salt and pepper to taste
Instructions
Meat filling
- Add oil to large skillet and place over medium-high heat for 2 minutes. Add onions and cook 5 minutes, stirring occasionally.
- Add ground beef to skillet. Add parsley, rosemary, thyme. Salt and pepper. Stir well. Cook 6-8 minutes until browned.
- Add Worcestershire sauce and garlic. Stir and combine. Cook 1 minute.
- Add flour and ketchup. Stir until well incorporated and not clumps.
- Add broth and frozen veg. Bring to a boil and then reduce to a simmer for 5 minutes stirring occasionally.
- Preheat oven to 400 degrees.
Potato topping
- Make mashed potatoes. Boiling in water 10-15 minutes.
Assemble casserole
- Pour meat mixture into 9x9 or 7x11 baking dish. Spread into even leaner. Spoon the mashed potatoes on top of meat. Spread into even layer.
- If baking dish full, placed it on rimmed baking sheet so it doesn’t bubble over in oven.
- Bake 25-30 minutes. Cool for 15 minutes.
