Crazy times call for comforting foods! Made this dish last night in honor of St. Patrick’s Day, but don’t save it for just this holiday; Shepherd’s pie is good every day – Enjoy!!
- 1/2 yellow onion, chopped
- 4 oz (about 1/2 cup) white mushrooms, chopped
- 1 tbsp olive oil
- 1 1/3 lbs ground beef (sub lamb, turkey or meatloaf blend)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn
- 1 tbsp flour
- 1 1/2 cups low sodium beef stock
- 1 tsp dried thyme
- 2 lbs Yukon gold potatoes, chunked (I use baby potatoes and leave the skin on)
- 2 tbsp salted butter
- 1/2 cup sour cream
- 1/2 cup milk
- salt and pepper
- 1 cup shredded sharp cheddar cheese
- cooking spray
- In a large saucepan, begin sautéing onions and mushrooms in olive oil over medium heat until softened and fragrant (about 7 – 10 minutes).
- Meanwhile, bring potatoes to a boil in a large pot of salted water.
- Add ground beef to the saucepan using a fork to break it apart. Season with salt and pepper and cook until browned, stirring occasionally.
- Once meat is cooked, add the frozen vegetables and stir. Let cook for 5 minutes to allow veggies to defrost.
- Check potatoes for softness using a fork and when tender drain and set aside.
- Sprinkle flour and dried thyme over the meat and veggie mixture. Stir to coat and gently add the beef stock. Mix well and reduce heat to low and allow mixture to simmer and sauce to thicken (5 – 7 more minutes). Season with more salt and pepper to taste.
- Mash drained potatoes with butter, sour cream and milk.
- Coat a casserole dish with cooking spray and fill with meat mixture. Spread mashed potatoes over top and sprinkle with shredded cheddar cheese.
- Bake at 350* for 20 minutes, uncovered. Broil and additional 2 minutes to develop a nice cheesy crust!
- Remove from oven and let set for 10 minutes. Caution, contents will be HOT!!! and tasty – Sláinte!!