Shepherd's Pie
*photo was taken from iowa girl eats
Shepherd's Pie
1 bag Idaho potatoes, peeled & quartered
Milk
Butter
Garlic salt
1 Lb. ground beef
1/2 an onion, chopped
2 garlic cloves
3 Tbsp flour (I had whole wheat flour on hand)
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
14.5 oz can chicken broth
2 cups frozen vegetable medley (I used a bag of Great Value vegetable mix)
Salt & Pepper
Preheat your oven to 400 degrees. Brown the ground beef, onions, and garlic in a large skillet on medium-high heat. When the meat is completely browned, stir in the flour and cook for a minute or two. Put your potatoes in a pot of water, bring to a boil, and cook until soft. Drain.
Stir in the chicken broth, Worcestershire sauce, soy sauce, and tomato paste into the beef skillet. Simmer for 5-6 minutes (or until the sauce is thick and the tomato paste is completely blended). Turn the heat off, and stir in the frozen vegetables. Add salt & pepper to taste. Using an electric mixer, mash the potatoes to a very rough mash before turning it on. Whip your potatoes to your preferred lumpy state, adding butter and milk to the potatoes to your personal liking. Everyone likes their mashed potatoes just-so, therefore there really isn't any measurement required here. Add small amounts at a time until you hit your personal mashed potato perfection if you haven't made mashed potatoes before (I'm not going to lie, I had to call my stepdad beforehand for a mashed potato crash course). Add salt and pepper to your mashed potatoes, and mix well.
Pour the beef mixture into a large, oven-proof casserole dish. I used a 9x10 glass casserole dish myself. Top the mixture with mashed potatoes and smooth. Sprinkle garlic salt on top of the mashed potatoes.
Place the casserole dish on a large sheet pan (also known as a large cookie pan), to accommodate potential sauce overflow. Bake for 20-30 minutes, or until the mashed potatoes are golden brown. Serve!
Original Recipe
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