Preparation: 20 min Cook: 35 min
This Shepherd’s Pie is a flavourful one-dish classic. Choose your favourite mixed vegetables for the filling and serve with a tossed green salad.
You will need:
| Mashed Potato Topping |
|
|
| 3 lb. |
potatoes (about 6 large), peeled and quartered |
1.5 kg |
| 1 |
can (370 ml) fat free evaporated milk |
1 |
| 3 tbsp |
butter |
45 ml |
| 1 tsp |
salt |
5 ml |
| 1/4 tsp |
black pepper |
1 ml |
|
Paprika |
|
| Filling |
|
|
| 1 1/2 lb. |
lean ground beef |
750 g |
| 1 |
large onion, chopped |
1 |
| 2 |
cloves garlic, minced |
2 |
| 1 |
red or green pepper, chopped |
1 |
| 2 cups |
frozen mixed vegetables |
500 ml |
| 1 tbsp |
Worcestershire sauce |
15 ml |
| 1 tsp |
each salt and dried thyme |
5 ml |
1/2 tsp
1/3 cup |
black pepper
ketchup |
2 ml
75 ml |
Tools Required:
Large pot and skillet, 13 x 9-inch (3.5 L) baking dish
Step 1:
Mashed Potato Topping: Cover potatoes with water in large pot; bring to boil. Reduce heat, cover and simmer 15 to 20 minutes or until tender; drain well. Add 1 cup (250 ml) evaporated milk, butter, salt and pepper; mash until smooth. Set aside.
Step 2:
Filling: Preheat oven to 350°F (180°C). Brown beef in large skillet over medium-high heat for 3 minutes. Add onion, garlic and pepper; cook 6 to 8 minutes or until pepper is slightly softened and beef is no longer pink. Drain off fat. Reduce heat to medium-low. Add remaining evaporated milk, frozen vegetables, Worcestershire sauce, salt, thyme and pepper, stirring until combined. Remove from heat; stir in ketchup.
Step 3:
Spoon filling into baking dish, spreading evenly. Spread mashed potato topping over filling, sealing to edges of dish. Sprinkle with paprika. Bake 30 to 35 minutes or until hot and bubbling.
Makes 8 servings.
Nutrients per serving: about 431 Calories, 22 g Protein, 19 g Fat, 43 g Carbohydrate
Nestlé Kitchens Tip: For a quick dinner idea, this dish can be assembled the night before and refrigerated. Just bring the pie to room temperature before baking and enjoy!
