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Description
A lighter take on classic shepherd’s pie with lean ground meat and vegetable-packed topping.
Ingredients
Scale
- 1 lb lean ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tbsp butter
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground beef over medium-high heat. Drain excess fat.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
- Stir in peas, corn, diced tomatoes, beef broth, Worcestershire sauce, and thyme. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Meanwhile, boil potatoes until tender. Drain and mash with milk and butter. Season with salt and pepper.
- Pour meat mixture into a baking dish. Spread mashed potatoes evenly over the top.
- Bake for 20-25 minutes, or until potatoes are lightly browned.
- Let stand for 10 minutes before serving.
Notes
- For a vegetarian option, substitute lentils or crumbled tofu for the ground beef.
- Add other vegetables, such as mushrooms or green beans, to the meat mixture.
- Top with shredded cheese for extra flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg