My Favorite Shepherd’s Pie
Sweet Tooth, Sweet Life
So easy, so delicious! This Shephard's Pie incoporates many ingredients you probably having lying around at home already - so hurry up, go check your pantry, and make this tonight!
Prep Time 10 minutes mins
Total Time 10 minutes mins
- 1 pound potatoes peeled and chopped
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 large onion finely chopped
- 3 cloves garlic minced
- 10 ounces low-sodium beef broth
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 14.5oz can diced tomatoes, drained
- 1 16 ounce package frozen mixed vegetables (I used a mix of peas and carrots, corn, and mixed vegetables because it’s what I had on hand)
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup shredded Cheddar cheese *If you can buy a block and shred yourself it will make SUCH a difference!
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion and garlic until beef is evenly brown. Drain fat from pan into a separate bowl or can.
Stir in beef broth, ketchup, soy sauce, and Worcestershire sauce. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes and mixed vegetables. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown. Serve and enjoy!