We’re all about comfort food in our house. Since I’m no Rachael Ray, I opt for the simple recipes whenever possible. What is more comforting than Shepherd’s Pie?
Nothing. Absolutely nothing.
This is one of a handful of things I can make well every. single. time. This recipe is creamy, cheesy and classic.
- About 5-6 red potatoes, cut into chunks
- 1 lb. of extra-lean ground beef
- 4 cups mixed vegetables (we usually opt for green beans, corn & peas)
- 2 tbsp. tomato ketchup
- 1/2 cup shredded cheddar cheese, divide in 1/2
- 3-4 cloves garlic
- 2 tbsp. flour
- 3/4 cup reduced-sodium beef broth
- 3/4 cup light sour cream
(You can use butter instead of sour cream & cheese in your potatoes and regular ground beef instead of extra-lean if you’re not worried about the additional calories. 🙂 )
Preheat oven to 375 degrees.
Boil potatoes and garlic in a large saucepan for about 20 minutes, or until potatoes are tender.
While they are boiling, brown the ground beef in a large nonstick skillet. Stir in the flour, let cook and stir for 1 minute. Add the mixed vegetables of your choice into the same skillet, along with the beef broth and ketchup. Let this cook for about 5-6 minutes, stirring often.
Drain the potatoes and return to the saucepan. Add the sour cream. Mash the potatoes and sour cream together until smooth and creamy. You want this mixture to be well-blended. Add 1/2 cup of shredded cheese. Stir.
In an 8-inch baking pan, spoon the meat mixture to cover the entire bottom of pan. Cover this mixture with the mashed potatoes.
Bake for 16 minutes. Top with remaining 1/4 cup shredded cheese. Bake 4 minutes or until melted.