Shepherd’s Pie with Cheesy Mashed
Potatoes
|
Ingredients |
|
4 |
medium potatoes, peeled (1 ½ lbs/750 g) |
4 |
|
½ cup |
milk |
125 mL |
|
1 Tbsp |
butter |
15 mL |
|
½ cup |
grated Canadian cheddar cheese |
125 mL |
|
|
salt & pepper to taste |
|
|
2 Tbsp |
butter |
30 mL |
|
1 |
medium onion, chopped |
1 |
|
1 clove |
garlic, finely chopped |
1 |
|
1 lb |
lean ground beef |
500 g |
|
1 Tbsp |
flour |
15 mL |
|
½ cup |
milk |
125 mL |
|
1 - 14 oz can |
tomatoes |
398 mL |
|
½ cup |
dry bread crumbs |
125 mL |
|
¼ cup |
frozen peas |
50 mL |
|
1 tsp |
Worcestershire sauce |
5 mL |
|
¼ tsp |
dried thyme |
1 mL |
|
¼ tsp |
Tabasco sauce |
1 mL |
|
½ tsp |
paprika |
2 mL |
| Directions |
|
Preheat oven to 400°F (200°C). Cook
potatoes in boiling, lightly salted water for 20 minutes or
until tender. Drain well. Mash with milk, butter, cheese, salt
and pepper. Set aside. Meanwhile, heat butter in a skillet.
Cook onions and garlic until tender. Stir in beef; brown
lightly. Stir in flour. Add milk; bring to a boil. Cook for
3-4 minutes. Add tomatoes, breaking them up with a spoon. Cook
until slightly thickened – about 10 minutes. Stir in bread
crumbs, peas and seasonings. Season to taste with salt and
pepper. Spoon mixture into 2 qt (2L) casserole. Spread or pipe
mashed potatoes on top. Sprinkle with paprika. Bake for 30
minutes or until potatoes are lightly browned. |
|
Nutrient Content |
|
Per Serving: Energy: 583.0 Kcal ·
Carbohydrate: 50.2 g · Protein: 37.9 g · Fat (Total): 25.6 g
· Calcium: 281.5 mg |
<< Return to Entrees
<< Return to Recipes Home
<< Return to Dairy Farmers of Manitoba Home
|
