Fluffster's Best Shepherd's Pie

Name: Fluffster's Best Shepherd's Pie
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs lean ground beef (**or leftover roast, chopped); 4 large potatoes; 1 tablespoon butter; 1/2 cup heavy cream; 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 2 medium carrots, peeled and sliced; 1 cup frozen peas, thawed; 1 cup frozen corn kernel, thawed (can use fresh); 2 tablespoons minced fresh parsley; seasoned salt & freshly ground black pepper

Submitted by FLUFFSTER

"This is a wonderful meal for any day of the week. It's a great way to incorporate the week's leftovers in a delicious, cost friendly and nutritional way. Toss a nice, crisp salad and you have a great meal.If you have leftover, cooked veggies, or want to add more fresh, go right ahead. Use what you have, that's what makes this so great! Note**If you want to use up leftover roast beef, just add that to the skillet that the onion and carrots are in. Oven time:40 min."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 4-6

ingredients

Ingredients
1 ¹⁄₂ lbs lean ground beef (**or leftover roast, chopped)
4 large potatoes
1 tablespoon butter
¹⁄₂ cup heavy cream
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1 cup frozen peas, thawed
1 cup frozen corn kernel, thawed (can use fresh)
2 tablespoons minced fresh parsley
seasoned salt & freshly ground black pepper

directions

Preheat the oven to 400°F Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Stir the butter into the potatoes until melted, and then add the milk and mash until fluffy. Set aside until needed.
While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and sauté over medium heat until the onion is golden. Add ground beef and saute until no longer pink. (**If you are using leftover chopped roast beef, this is where you would add it, rather than the ground beef) with the peas, corn kernels and parsley. Cook until the mixture is well heated through, and then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and pepper. Lightly oil a shallow 2-quart round or rectangular casserole dish. Pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly. Bake for 30 to 35 minutes or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, and then cut into squares or wedges to serve.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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