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Mayflower Shepherd's Pie

chef.expert's picture
Ingredients
  Extra lean ground beef 1 Pound
  Non stick olive oil cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Garlic clove 1 Large, finely chopped
  Sliced carrots 1⁄2 Cup (8 tbs)
  Canned beef broth 14 1⁄2 Ounce (1 Can)
  Sliced mushrooms 1 Cup (16 tbs)
  Frozen peas 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Canned mixed vegetable juice 5 1⁄2 Ounce (1 Can)
  Worcestershire sauce 2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Mashed potatoes 2 Cup (32 tbs) (Fargo Garlic Style)
  Grated parmesan cheese 1 Tablespoon
Directions

1. Heat large nonstick skillet over medium heat. Add ground meat. Cook, stirring, until browned and crumbly, 4 to 6 minutes. Remove meat with slotted spoon to colander to drain. Drain any fat from skillet.
2. Coat same skillet with cooking spray. Add onion, garlic, and carrots. Cook, stirring, about 2 minutes or until onion is softened, adding a little beef broth to prevent sticking and overbrowning as needed.
3. Add remaining broth. Bring to boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are just tender.
4. Add mushrooms and peas. Cook 1 minute more.
5. Preheat oven to 450°.
6. In small bowl stir cornstarch into mixed vegetable juice to dissolve. Add to cooked vegetables. Stir over medium heat until mixture thickens, about 2 minutes. Add Worcestershire, rosemary, salt, pepper, and browned meat. Transfer mixture to 2-quart casserole.
7. Spread mashed potatoes over top of pie, or spoon on dollops of mashed potatoes. Swirl with fork to decorate. Sprinkle potatoes with Parmesan.
8. Bake 15 minutes or until potato topping is golden brown and filling is bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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