Shepherd’s Pie

What do you do when you have a container of leftover mashed potatoes that need to be used up … but it’s 90 degrees outside?

If you’re me, your frugal side wins and you make a shepherd’s pie with the potatoes.

This is actually a cottage pie, not a shepherd’s pie, since it contains beef instead of lamb. But it’s inexpensive and easy to make.

Shepherd’s Pie

Makes 4 servings

3/4 lb. ground beef
1/3 cup onion, chopped fine
2 tsp minced garlic
1/3 cup frozen peas & carrots
1/3 cup frozen corn
1/3 cup beef broth
1 tbsp flour
1 tsp Worcestershire sauce
2 cups mashed potatoes

Preheat oven to 400.
Brown ground beef, onion, and garlic in skillet. Drain excess fat from skillet, then add frozen vegetables and cook until warmed through.
Sprinkle flour over the top of the beef and vegetables, and stir in.
Add beef brother and Worcestershire sauce. Cook 5 minutes until sauce thickens.
Pour mixture into 2-quart baking dish. Top with potatoes. spreading them across the surface of the meat mixture.
Cover dish and bake 20 to 25 minutes until potatoes are hot.
Sprinkle cheese over potatoes and return to oven 5 minutes until the cheese melts.
Allow to rest a few minutes before serving.

It’s not glamorous, but it’s comfort food.

Copyright 2020 Barb Szyszkiewicz for Cook and Count

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