Shepherd's Pie
Servings: 6 people
Calories: 473cal
Ingredients
- 1 ½ pounds ground beef or lamb
- ½ cup onion diced
- 1 cup zucchini grated
- 3 cloves garlic finely minced
- 1 ½ tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme or 1/2 tsp dried
- 2 cups beef broth
- 2 teaspoons salt or to taste
- 5 ounces carrots frozen, 1 cup, not thawed
- 5 ounces peas frozen, 1 cup, not thawed
- 3 cups mashed potatoes
- ¼ cup cheddar cheese finely grated
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large skillet, brown the beef until no longer pink. Drain off excess grease. Add onion, garlic, and zucchini and saute for 3-5 minutes.
- Add carrots and peas and stir together.
- Add Worcestershire sauce and tomato paste. Season with thyme and cook for about 1 minute.
- Add broth and simmer until 10-15 minutes or until sauce has thickened. Taste and adjust seasoning.
- Transfer beef mixture to a deep casserole dish. You can use an 8×8 square pan, a casserole or you can make individual servings.
- Spoon mashed potato on top of beef. Sprinkle with grated Parmesan cheese and cheddar cheese. Place the dish on a cookie sheet in case it bubbles over while baking.
- Bake in a 375° F oven for 20 minutes or until top is brown and heated through. The sides may be bubbly. Garnish with chopped scallions.
Video
Notes
- Instead of grated zucchini, you can use grated carrot. Dried rosemary would be a delicious addition as well.
- Wine can be used instead of or in addition to the broth.
- Different vegetables can be substituted, and you can even try using cauliflower mashed potatoes on top.
Nutrition
Serving: 1portion | Calories: 473cal | Carbohydrates: 34g | Protein: 26g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1338mg | Potassium: 979mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4330IU | Vitamin C: 42.6mg | Calcium: 115mg | Iron: 3.7mg
