Alright, here’s my revised version of the Shepherd’s Pie I made last night. It fed all 6 of us, but I think we all could have gone back for seconds! Just as a side note – this recipe EASILY lends itself to substitutions – an allergen-free version wouldn’t taste any different. Ground turkey or tofu for the beef, potato or corn starch for the flour, a couple cups of frozen veggies in lieu of the carrots, extra veggies added, etc.
Preheat oven to 400 F; lightly grease an 8×8 pan or pie plate.
Ingredients:
- 2 T Butter or Margarine
- 1/2 cup chopped onion
- 2 chopped carrots
- 1 T flour
- 2 c beef broth (16 oz)
- 1/2 c tomato sauce
- 1 t Worcestershire sauce
- 1/4 tsp oregano
- salt and pepper to taste
- 2 1/2 cups ground beef (1 lb)
- 2 c mashed potatoes (1 packet just-add-water)
Saute the carrots and onions in the butter until golden; stir in flour and cook for a minute. Stir in beef broth and bring to a boil; add tomato sauce, Worcestershire sauce, oregano and seasonings. Cover; reduce heat and simmer for 15 minutes. Remove from heat and stir in meat (hey, that rhymes!). Pour into 8×8 pan or pie plate; top with potatoes.
Bake at 400 for 20-30 minutes or until top is golden. You can also wrap in foil or put the pan in a 2-gallon freezer bag and save it for another dinner! If cooking from frozen, add 15 minutes to baking time.
Voila! You have dinner. Our kids can be picky, and they ALL loved it. Filling, healthy, and pretty inexpensive, too – what more could a parent ask for?? 🙂
Amorphous Eclectic 