Shepherd's Pie

Shepherd's Pie

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
  • 1/2 cup sour cream
  • 2 Tablespoons butter
  • 2 Tablespoons milk
  • 1/2 teaspoon salt
  • 1 pound lean ground beef
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 Tablespoons flour
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon cracked black pepper
  • 1 can (15 oz.) beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed

Directions

  1. Cook potatoes in water in a medium saucepot over high heat until fork tender; drain water and return potatoes to saucepot. Add sour cream, butter, milk and 1/2 teaspoon salt. Beat with a hand mixer until mixture is smooth and well blended. Set aside.
  2. Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside.
  3. Spray large skillet with cooking spray; heat over medium-high heat. Add beef. Stir and cook 4 minutes. Add carrots, onion and garlic; cook an additional 4 minutes or until onions are clear.
  4. Stir in flour, salt, thyme and black pepper; stirring for 1 minute until flour is blended with beef mixture. Gradually stir in broth and Worcestershire sauce, cooking 3 to 5 minutes or until mixture comes to a boil and thickens. Stir in corn and peas.
  5. Pour mixture into prepared dish. Carefully, spread mashed potatoes over the meat mixture.
  6. Bake 25 minutes or until mixture potatoes start to brown and mixture is bubbling along the sides of the dish.

Serves: 6 to 8

Test Kitchen Tip: Substitute leftover mashed potatoes and bake 5 minutes longer.

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