Dinner for 8
Beef Shepherd's Pie with ground beef
Ground beef, vegetables, and broth bake beneath parmesan mashed potatoes until the filling bubbles and the topping browns.
$1.51per serving $
75 minstart to table
8servings
Ingredients
- 2 lb russet potatoes
- 3/4 cup heavy whipping cream
- 1/2 tsp fine sea salt
- 1/4 cup parmesan cheese
- 1 large egg
- 2 tbsp unsalted butter
- 1 tbsp parsley or chives (optional)
- 1 tbsp olive oil
- 1 lb lean ground beef or ground lamb
- 1 1/2 tsp salt (optional)
- 1/2 tsp black pepper (optional)
- 1 yellow onion
- 2 cloves garlic
- 2 tbsp all-purpose flour
- 1/2 cup dry red wine
- 1 cup beef broth or chicken broth
- 1 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 1/2 cups frozen vegetables of choice
Steps
- Boil the potatoes in salted water for 18 minutes until tender, then drain and mash them with the cream, parmesan, butter, and egg.
- Heat the olive oil in a large skillet over medium heat, then cook the onion and garlic for 5 minutes.
- Add the ground beef, salt, and pepper, and cook for 8 to 10 minutes until it reaches 160 F.
- Stir in the flour, wine, broth, tomato paste, and Worcestershire sauce, then simmer for 6 minutes.
- Add the frozen vegetables and cook for 4 minutes, then spread the filling in a 9-by-13-inch baking dish.
- Top the filling with the mashed potatoes and bake at 400 F for 20 minutes until browned and bubbling.
Main ingredient on sale this week? See what to make with ground beef on sale.
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