Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Ingredients
- ¼ pounds Yukon Gold potatoes: 1 piece (cubed)
- garlic: 3 clove (halved)
- lean ground beef: 1 pound
- flour: 2 Tbsp
- beef broth: 0.75 cup
- ketchup: 3 Tbsp
- frozen mixed vegetables: 4 cups
- black pepper: 0.5 tsp
- cheddar cheese: 0.5 cup (divided, shredded)
- light sour cream: 0.75 cup
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
-
Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
-
Transfer beef mixture into an oven-proof casserole dish.
-
Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
-
Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
-
Sprinkle with remaining 1/4 cup of grated cheese.
-
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
