You'll like the convenience of this comforting shepherd's pie. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy -- or so tasty!
- Total Time:
- Servings: 4
Source: Everyday Food, November 2007
- 1 pound ground beef chuck
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 2 tablespoons ketchup
- 1 tablespoon all-purpose flour
- 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
- Coarse salt and ground pepper
- 3 cups mashed potatoes
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.