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Shepherd's Pie

This classic Shepherd’s Pie is a hearty, comforting dish made with seasoned ground beef, peas, and carrots in a rich gravy, all topped with creamy, cheesy mashed potatoes. Baked until bubbly and golden, it’s the perfect all-in-one meal for cozy nights.

1 hour

Prep Time

1 hour

Total Time

1 hour

Servings

4

Ingredients

Pantry

  • 2 Russet Potatoes

  • 1 15-oz can Broth

  • 2 tbs Flour

  • 1 tbs All Purpose Spice Blend

Fridge and Freezer

  • 1 lb Ground Beef, thawed

  • 1 bag Frozen Peas and Carrots

  • 1 cup Cheddar Cheese

  • ½ cup Milk

Directions

  1. Wash hands with soap and water. Preheat the oven to 375 degrees F. Grease a large casserole dish. Wash and scrub potatoes well.

  2. Peel and dice the potatoes, add to a large pot, and add enough water to barely cover. Bring to a boil. Reduce heat and simmer, covered, for about 15 minutes or until soft. Drain potatoes and mash. Stir in ½ cup milk and the cheese, and season with salt and pepper; set mixture aside.

  3. Brown ground beef in a large skillet. Stir in flour and spice blend, and cook for 1 minute, stirring all the time. Add frozen peas and carrots and 1 cup of the broth (you will have extra). Cook for 5 minutes until bubbly.

  4. Spoon vegetable mixture into the large casserole dish. Spread potato mixture over the top. Bake for 25 minutes, until hot and bubbly. Divide into 4 servings. Refrigerate leftovers within 2 hours.

*Omit the cheese and use a milk alternative to make this recipe dairy-free.

*Use gluten free flour to make this recipe gluten-free.

<ul><li>See how to cook ground beef here: https://www.youtube.com/watch?v=Tk6YsxxlzXo</li><li>See how to dice potatoes here: https://www.youtube.com/watch?v=91V4fQeMH-c</li></ul>

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