This shepherd's pie recipe is truly "easy as pie". The saucy ground beef mixture is topped with garlic mashed potatoes and cheddar cheese, and then baked until bubbly. Piping hot and delicious shepherd's pie in just 40 minutes.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 1/2 lb. (750g) lean ground beef
2 medium carrots, chopped
1 medium onion, chopped
3 Tbsp. all-purpose flour
1 can (19oz) diced tomatoes
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 1/2 tsp. dried thyme leaves
2 Tbsp. butter or margarine
1 clove garlic, minced
4 large peeled potatoes, cooked
1/2 cup milk
1 cup grated Cracker Barrel Cheddar Cheese
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How do I make it ?
BROWN beef with carrots and onion in large skillet. Drain off fat. Stir in flour; add tomatoes, Worcestershire sauce and thyme. Bring to boil. Pour into 3-qt (3L) casserole.
COMBINE butter and garlic. Mash potatoes; add garlic butter and milk and mash well.
SPOON evenly onto beef layer, sealing to edge of dish.
SPRINKLE with cheese.
BAKE at 400°F (200°C) for about 20 minutes or until bubbling.
Kraft Kitchen Tips!
Pie can be prepared ahead of time; cover and chill. Then bake at serving time, increasing baking time by about 5 minutes.
Instant mashed potatoes may be used instead, just follow package directions and stir in garlic butter.
If garlic is not your favorite, stir in 1 Tbsp (15mL) horseradish instead.