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."
photo by Derf2440
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄4 lbs red potatoes, cut into chunks
- 3 garlic cloves, peeled
- 3⁄4 cup reduced-fat sour cream
- 1⁄2 cup reduced-fat cheddar cheese, divided
- 1 lb extra lean ground beef
- 2 tablespoons flour
- 4 cups frozen mixed vegetables, thawed
- 1⁄2 cup beef stock
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
directions
- 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.
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Reviews
-
Excellant shepard's pie, I had no sour cream in so I subed with low fat yogurt, worked out very well. Also used baker potatoes becuse that was what I had in; had a small piece of mozzarella cheese to use up so I mixed it in with the cheddar. very good comfort food dinner, thanks for posting, will be making it again. -
A really tasty, filling meal. The flavors blend well together and is very easy to fix. I would make this again, but my son didn't care for it. I followed the recipe pretty closely. I knew mixed vegetables would not go over here, so I used a can of green beans and a can of corn. I added a small onion, chopped, to the ground chuck when I was cooking it. I also substituted chili sauce for the ketchup and then reduced the worcestershire sauce. and exceptional. Definitely worth a try for anyone who enjoys Shepherd's Pie.
Tweaks
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A really tasty, filling meal. The flavors blend well together and is very easy to fix. I would make this again, but my son didn't care for it. I followed the recipe pretty closely. I knew mixed vegetables would not go over here, so I used a can of green beans and a can of corn. I added a small onion, chopped, to the ground chuck when I was cooking it. I also substituted chili sauce for the ketchup and then reduced the worcestershire sauce. and exceptional. Definitely worth a try for anyone who enjoys Shepherd's Pie.
RECIPE SUBMITTED BY
I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley.
I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports.
When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes!
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"My motivation to cook is that I'm always hungry." -Jacques Pepin
