Easy Shepherd’s Pie with Leftover Mashed Potatoes

Easy Shepherd’s Pie with Leftover Mashed Potatoes

Easy Shepherd’s Pie with Leftover Mashed Potatoes

Ingredients

  • 1 lb. lean ground beef
  • 2 medium carrots, diced
  • 2 medium celery ribs, diced
  • 1 medium onion, diced
  • 2 cups frozen sweet peas
  • 4 cups beef broth
  • 4 tbsp flour
  • 1/3 cup ketchup
  • 1/2 tsp dried rosemary leaves
  • 1/2 tsp dried thyme leaves
  • salt, pepper
  • 4 cups leftover mashed potatoes

Instructions

  • In a large, oven proof skillet saute the beef on medium-high heat for 5 minutes, breaking it into pieces. Add the onions, carrots and celery and keep cooking for 10 more minutes.
  • Add salt, pepper, ketchup, dried herbs and 3 1/2 cups of beef broth. Stir, reduce heat to medium and cook for 20 minutes.
  • Add the peas, stir. Meanwhile, in a small dish, whisk the flour with the remaining 1/2 cup of beef broth. Add it to the beef, stir and cook for about 3 minutes, until the sauce starts to thicken.
  • Arrange scoops of mashed potatoes on top.
  • Bake at 400F for 25-30 minutes.

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