Created By: The Pretty Little Chef
"I've never been a fan of basic shepard's pie. Although I do love ground beef, veggies & mashed potatoes! So I decided to spice up the basic recipe to satisfy my taste buds. The family loves it!"
Ingredients
1 lbs ground round beef
1 onion chopped
1-2 cups mixed frozen vegetables
1 1/2 - 2 lbs russet potatoes (3 big ones)
6 tablespoons butter
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1 tablespoon Worcestershire sauce
Cheddar Cheese (about 1 cup)
3 oz. Cream Cheese
1/2 Cup Milk
3-4 teaspoons of flour
Salt, pepper, garlic salt other seasonings of choice (about 1/4 teaspoon of each)
Directions:
3 oz. Cream Cheese
1/2 Cup Milk
3-4 teaspoons of flour
Salt, pepper, garlic salt other seasonings of choice (about 1/4 teaspoon of each)
Directions:
- Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
- Add ground beef to a frying pan and sauté until no longer pink. (drain fat & place back into pan)
- Add 3 Tablespoons butter & onions in frying pan Sauté onions in until tender over medium heat (5 mins).
- Add salt and pepper & garlic salt to taste. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over medium heat for 5-10 minutes, adding more beef broth as necessary to keep moist. Add the mixed veggies the last few minutes. Thicken up the mixture a bit with flour, add 1 teaspoon at a time to get your desired consistency.
- Mash potatoes in bowl with cream cheese, milk and the remainder of butter, season to taste with salt & pepper.
- Place beef, onion, and veggie mixture at the bottom of a 13x9 baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Sprinkle the top with cheese.
- Cook in 425 degree oven until the cheese is bubbling and brown (about 20 minutes)
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