Shepherd’s Pie
Ingredients
- 3 tablespoons olive oil
- 1 pound ground beef
- 2 cups mixed frozen veggies
- ¼ cup flour
- ¾ cup water
- 1 teaspoon salt
- pepper – to taste
Mashed Potato Topping
- 6 medium potatoes
- 5 tablespoons butter
- ½ cup milk
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- In a smallish casserole dish or 9×9-inch pan, put the olive oil in the bottom. Add the ground beef and frozen vegetables and mix together.
- Add the flour and water to a cup and stir together. Pour over the beef and veggies.
- Add the salt and pepper and put it in the oven to bake for about ½ hour.
- Now, on top of the stove, put the peeled and quartered potatoes on to boil.
- When they are cooked (test by sticking a fork in; if it goes in easily, they are done), drain the water, add 4 tablespoons of the butter, the milk, and the salt, and mash with a masher.
- Open the oven and take out the casserole dish (the beef should be fully cooked at this point, and the gravy bubbling). Put the mashed potatoes on top, and dot with the rest of the butter.
- Turn the oven up to broil and put the casserole in for another 5 to 10 minutes, until the butter on top is melted, and there is a nice golden tinge to the potatoes.
Notes
*Gluten-free/Dairy-free option – substitute flour for cornstarch and omit milk and butter.