Shepherd's Pie
An easy & delicious beef & vegetable "pie" topped with parmesan mashed potatoes. Perfect way to use holiday leftovers!
Servings: 6 people
Ingredients
- 2 tbsp. butter
- ½ onion chopped
- 2 tbsp. flour
- 2 tbsp. tomato paste
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 12 oz. bag frozen mixed vegetables
- 2 cups leftover pot roast beef * or 1# ground beef
- 4 medium russet potatoes **
- 3 tbsp. butter
- ½ cup milk
- ¼ cup parmesan cheese grated
- 1 tbsp. salt for boiling potatoes
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to a boil. Peel and cube potatoes into a large dice. Add to boiling water and boil 15-20 minutes until tender. Drain and place back into pot. Add butter & milk and mash potatoes until smooth using a potato masher or hand mixer. Mix in parmesan cheese.**
- In a large skillet, melt butter over medium-high heat. Add onion and sauté 3-4 minutes. Sprinkle over flour and cook another minute. Whisk in tomato paste before adding in beef broth & Worcestershire sauce. Bring mixture to a simmer and cook until thickened, about 5 minutes.
- Mix in leftover beef* and frozen vegetables. Heat through for 4-5 minutes. Place mixture in the bottom of a 9 inch pie pan. Top with mashed potatoes.
- Spread potatoes evenly over meat mixture. Using a knife, make a few vent holes in the top of the potatoes. Place in the oven and cook 25 minutes until top is golden brown. For more color on the top, turn on the broiler for no more than 5 minutes. Watch closely.
- Serve.
Notes
*Leftover beef from my Perfect Pot Roast works perfectly for this recipe.
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- If you prefer to use ground beef, season with 1 tsp. salt and ½ tsp. black pepper & brown the meat along with the onion before proceeding with the rest of the recipe.