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Beefy Shepherd's Pie
Serves 6
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Ingredients:
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| 2 lb. lean ground beef+ Add to Shopping List |
| 1 bay leaf+ Add to Shopping List |
| 1 large sweet yellow onion, finely diced+ Add to Shopping List |
| 2 ribs celery, finely minced+ Add to Shopping List |
| 2 cloves garlic, pressed+ Add to Shopping List |
| 1 tablespoon Worcestershire sauce+ Add to Shopping List |
| 1 can tomato soup, (10.75 oz.)+ Add to Shopping List |
| 1 cup beef broth+ Add to Shopping List |
| 1 envelope dry onion soup mix+ Add to Shopping List |
| 1 tablespoon ketchup+ Add to Shopping List |
| 1 tsp brown sugar+ Add to Shopping List |
| 4 cups frozen mixed vegetables, thawed+ Add to Shopping List |
| Fresh chives, chopped, for garnish+ Add to Shopping List |
| 4 cups homemade mashed potatoes, or 24 oz. package+ Add to Shopping List |
| 1 cup grated sharp cheddar or Parmesan cheese+ Add to Shopping List |
| Sea salt, to taste+ Add to Shopping List |
| Freshly ground pepper, to taste+ Add to Shopping List |
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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