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Beefy Shepherd's Pie
Serves 6
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Ingredients:
| 2 lb. lean ground beef |
| 1 bay leaf |
| 1 large sweet yellow onion, finely diced |
| 2 ribs celery, finely minced |
| 2 cloves garlic, pressed |
| 1 tablespoon Worcestershire sauce |
| 1 can tomato soup, (10.75 oz.) |
| 1 cup beef broth |
| 1 envelope dry onion soup mix |
| 1 tablespoon ketchup |
| 1 tsp brown sugar |
| 4 cups frozen mixed vegetables, thawed |
| Fresh chives, chopped, for garnish |
| 4 cups homemade mashed potatoes, or 24 oz. package |
| 1 cup grated sharp cheddar or Parmesan cheese |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
Directions:
- Preheat oven to 350 degrees F. Grease or spray a 9 by 13 pan or 4 quart casserole; set aside.
- Preheat large skillet to medium high heat; add ground beef and brown 10 minutes; add bay leaf, minced onion, celery and garlic and cook another ten minutes or until vegetables are soft. Add Worcestershire sauce, tomato soup, beef broth, onion soup mix, ketchup, and brown sugar. Simmer about 5 to 10 minutes: add thawed mixed vegetables; season to taste with salt and pepper and remove bay leaf.
- Pour beef and vegetable mixture into prepared baking dish and spread mashed potatoes evenly over the top. Bake uncovered for twenty minutes; top with shredded cheese and bake 10 minutes more. Serve large spoonfuls topped with the chopped chives.
| Course: | Dinner |
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