Cheesy Beef Shepherd’s Pie

An easy cheesy shepherd’s pie recipe made with ground beef and mixed vegetables and topped with cheesy mashed potatoes. Brought To You By ConAgra Foods®

Recipe - Gourmet Garage Corporate

Prep Time20 Minutes

Servings6

Cook Time25 Minutes

Calories449

Ingredients

4 medium baking potatoes (1-1/2 pounds), peeled

PAM® Original No-Stick Cooking Spray

1 lb ground round beef (85% lean)

1 small onion, chopped (1 cup)

2 tbs all-purpose flour

1-1/2 cups Birds Eye® Mixed Vegetables

2 tbs Hunt's® Tomato Paste

1 cup lower sodium beef broth

1 tbs Worcestershire sauce

1/2 tsp dried thyme leaves

1/2 tsp ground black pepper

3 tbs butter

1/3 cup sour cream

1 tsp salt

1 cup shredded sharp Cheddar cheese

1 tbs chopped fresh parsley

Directions

1. Place potatoes in large saucepan and cover with cold water. Bring potatoes to a boil and cook until fork-tender, about 15 minutes.

2. Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Cook ground beef and onion in large skillet over medium heat until crumbled and brown. Stir in flour and cook 1 minute.

3. Stir in vegetables, tomato paste, beef broth, Worcestershire sauce, thyme and pepper and cook until thickened, about 5 minutes. Pour into baking dish.

4. Drain potatoes and return to pot. Mash potatoes with butter, sour cream and salt. Stir in 1/2 cup cheese. Spread potatoes over beef. Sprinkle remaining cheese on top. Bake 20 to 25 minutes, until bubbly and lightly browned. Garnish with parsley and serve.

Nutritional Information

23 g Total Fat
12 g Saturated Fat
88 mg Cholesterol
745 mg Sodium
37 g Carbohydrates
5 g Dietary Fiber
5 g Sugars
25 g Protein

20 minutes

Prep Time

25 minutes

Cook Time

Servings

449

Calories

Shop Ingredients

Makes 6 servings

4 medium baking potatoes (1-1/2 pounds), peeled

Potatoes - Yellow, 1 each

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$0.93 avg/ea$0.16/oz

PAM® Original No-Stick Cooking Spray

Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz

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$12.29$2.46/oz

1 lb ground round beef (85% lean)

Not Available

1 small onion, chopped (1 cup)

Spanish Onion, 1 ct, 20 oz

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$2.49 avg/ea$1.99/lb

2 tbs all-purpose flour

Gold Medal Unbleached All Purpose Flour, 5 lb

On Sale! Limit 4

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$7.39 was $7.89$1.48/lb

1-1/2 cups Birds Eye® Mixed Vegetables

Birds Eye Steamfresh Mixed Vegetables,

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$3.49$0.35/oz

2 tbs Hunt's® Tomato Paste

Cento Tomato Paste, 6 oz

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$2.19$0.37/oz

1 cup lower sodium beef broth

Organic Beef Broth, 32 fl oz

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1 tbs Worcestershire sauce

Lea & Perrins The Original Worcestershire Sauce, 5 fl oz Bottle

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$3.99$0.80/fl oz

1/2 tsp dried thyme leaves

Not Available

1/2 tsp ground black pepper

Coarse Ground Black Pepper , 1.8 oz

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$1.24 avg/ea$0.69/oz

3 tbs butter

Kerrygold Pure Irish Butter, 8 oz

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$4.99$0.62/oz

1/3 cup sour cream

Daisy Pure & Natural Sour Cream, 8 oz

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$2.89$0.36/oz

1 tsp salt

Morton Salt, Plain, 26 Ounce

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$2.99$0.12/oz

1 cup shredded sharp Cheddar cheese

Sargento Traditional Cut Shredded Extra Sharp Cheddar Natural Cheese, 7 oz

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$5.99$0.86/oz

1 tbs chopped fresh parsley

Curly Parsley, 1 bunch, 1 each

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$2.99

Nutritional Information

23 g Total Fat
12 g Saturated Fat
88 mg Cholesterol
745 mg Sodium
37 g Carbohydrates
5 g Dietary Fiber
5 g Sugars
25 g Protein

Directions

1. Place potatoes in large saucepan and cover with cold water. Bring potatoes to a boil and cook until fork-tender, about 15 minutes.

2. Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Cook ground beef and onion in large skillet over medium heat until crumbled and brown. Stir in flour and cook 1 minute.

3. Stir in vegetables, tomato paste, beef broth, Worcestershire sauce, thyme and pepper and cook until thickened, about 5 minutes. Pour into baking dish.