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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Lanum
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Reduced Fat or Light Sour Cream
1/2 cup Grated Sharp Cheddar Cheese, divided
1 lb. lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup reduced-sodium beef broth
2 Tbsp. ketchup

Directions:
Directions:
PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

PREHEAT oven to 375F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Remove garlic cloves before mashing potatoes if desired.

 

 

 

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