Easy Shepherd's Pie with Real Or Instant Mashed Potatoes
A hearty and delicious meal made of ground beef and vegetables in a savory gravy topped with mashed potatoes. A perfect one meal dish for any night of the week.
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Ingredients
- 1 pound of ground beef
- 6-8 medium potatoes mashed OR an 8-ounce package of instant mashed potatoes, prepared
- 1 medium onion diced
- 3-4 carrots peeled and diced
- I cup of frozen green peas
- 3 tablespoons of butter
- Seasonings to taste- Salt Pepper, Oregano, Thyme, and a dash of Worcestershire sauce
- 15- ounce can of low-sodium beef broth mixed with 2 tablespoons of cornstarch to make a slurry to thicken
Instructions
- 1. Dice up the onions and carrots.
- Prepare the mashed potatoes.
- In a large skillet (cast iron or another oven-safe baking dish)over medium-high heat brown ground beef until thoroughly cooked and drain the grease. (I precook my ground beef)
- Turn the burner to medium heat and melt the butter. Add the onions and carrots. Season with a pinch of salt and pepper and saute for 6-8 minutes.
- Return the ground beef to the pan and stir. Add in the peas and seasonings. Next, add the beef broth cornstarch slurry to the ground beef mixture and combine.
- Remove from heat and spread the mashed potatoes over the meat and vegetable mixture.
- Heat the oven to 350 degrees F and bake for about 20-30 minutes until the sides start to bubble and the top is a light golden brown.
- Let cool for 10 minutes to set and enjoy!
Notes
Use whatever you like. Like carrots? Add more. Like Peas - add a bunch. Make this dish to your own taste. Frozen mixed vegetables are a great alternative in place of the other vegetables.
To make a cornstarch slurry for this dish, use cool or room temperature broth in a separate bowl and add in the cornstarch. Whisk it until there are no lumps and then slowly add it to the meat mixture.
If using instant mashed potatoes add a little more water than it calls for. This makes it easier to spread.
Top with cheese if you like!
Servings: 6 people