Speedy Shepherd'S Pie

New.Wife's picture

Nov. 10, 2011

Ingredients

For meat crust
Fresh bread crumbs 1/2 Cup (8 tbs)
Grated onion 1 Tablespoon
Egg 1 , slightly beaten
Catsup 2 Tablespoon
Milk 2 Tablespoon
Dijon style mustard
Thyme leaf 1/2 Teaspoon , crumbled
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Ground beef 1 1/2 Pound
For vegetable filling:
Frozen mixed vegetables 16 Ounce , cut into small pieces (1 Package)
Butter/Margarine 1 Tablespoon
All purpose flour
Beef broth 1 Cup (16 tbs)
Fresh bread crumbs 1/4 Cup (4 tbs)
Pepper 1 Pinch
For potato topping:
Mashed potatoes 4 Cup (64 tbs) (Made From Instant Mashed Potato Flakes Using Milk, Water And Butter)
Parmesan cheese 3 Tablespoon , grated (2 Tablespoons Plus 1 Tablespoon, For Garnish)

Directions

GETTING READY

1) Preheat oven to a moderate 375° F.

MAKING

2) FOR THE MEAT CRUST: Take a 9-inch pie plate and combine onion, bread crumbs, egg, milk, catsup, thyme, mustard, pepper and salt. Mix well. Add meat and create a pie crust layer along the bottom and sides or the plate, keeping the mixture within the rim.

3) Place aluminum foil under the plate to catch any dripping and bake in the oven for about 15 minutes or until meat juices begin to run clear upon being pierced with a fork.

4) Use pot holders to hold the pie plate and drain off any excess fat. Keep the oven temperature at 375° F.

5) FOR THE VEGETABLE FILLING: In the meanwhile, take a saucepan and cook vegetables in it, following package directions. Drain the vegetables in a colander and set aside.

6) In the saucepan used to cook vegetables, melt butter over low heat. Add flour and broth, stirring until smooth. Bring the mixture to a boil, stirring constantly. Cook the mixture until thick and bubbly.

7) Add bread crumbs, vegetables, pepper and thyme. Pour the prepared mixture inside the baked crust.

8) FOR THE POTATO TOPPING: Add 2 tablespoons Parmesan cheese to the prepared mashed potatoes. Place the mixture inside a pastry bag fitted with a large star shaped tip.

9) Using the tip, make a lattice design on the pie.

10) Garnish with 1 tablespoon of Parmesan cheese, if desired.

11) Bake pie in the preheated oven for about 15 minutes or until the filling turns hot and topping turns golden in color.

SERVING

12) Serve hot and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1012Calories from Fat 320

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 714 mg29.75%

Total Carbohydrates 142 g47.3%

Dietary Fiber 16 g64%

Sugars 1 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet