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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Beef Potatoes Vegetables Oven Easy European Beginner Cook Kid Friendly English Irish Scottish Dietary One Dish Meal Comfort Food Inexpensive Ground Beef Meat Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less

Updated Shepherd's Pie

I found this recipe in a kraft food & family magazine and adapted it slightly to fit our tastes. I decreased the amount of beef stock and added the w sauce to make it slightly richer and thicker. Dbf ate 2/3 of the pan the first time i made this, so it is definitely a hit around here. For faster prep, use leftover mashers. You could probably also use potato flakes, but i don't like those so i haven't tried it that way. Dbf likes to eat his pie with hp sauce; i like it the way it is.

Steps

In a large saucepan , cover potatoes and garlic with water.
Bring to a boil on high heat.
Reduce heat to low.
Simmer 20 minutes or until potatoes are very tender.
Drain.
Return to saucepan with sour cream.
Mash to desired consistency.
Stir in 1 / 4 cup cheddar cheese.
Preheat oven to 375 degrees.
Brown meat in large non-stick skillet.
Stir in flour.
Cook 1 minute.
Add vegetables , broth , and ketchup.
Continue cooking 5 minutes.
Spoon meat mixture into 8-inch square baking dish.
Cover with mashed potatoes.
Bake 18 minutes.
Sprinkle with remaining cheese.
Bake an additional 2 minutes or until heated through and cheese is melted.

Ingredients

red potatoes, garlic cloves, reduced-fat sour cream, reduced-fat cheddar cheese, extra lean ground beef, flour, frozen mixed vegetables, beef stock, ketchup, worcestershire sauce