Shepard’s Pie


Serves 6-8

3 lbs ground beef
1 medium onion, diced
2 TBS chopped garlic
1 cup of corn niblets, drained
1 can of peas, drained
1 Red Pepper, diced
12 serving sizes of Instant Mashed Potatoes, prepared
½ cup shredded Cheddar Cheese
1 6 oz can tomato paste
2 TBS flour
1 ½ cups beef broth
2 TBS Worcestershire sauce
Salt, pepper, Cumin, Italian Seasoning, Paprika, Parsley


Cook mashed potatoes as directed on box, set aside. Sauté onions, garlic and pepper in 3 TBS of the butter until tender over medium heat. Add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt, pepper and spices of your choice. Add Worcestershire sauce, and tomato paste.

In a small sauce pan, whisk together the butter and flour over medium heat until golden brown and smooth. Slowly incorporate beef broth to make a gravy. When thickened add, spices of your choice to taste. Add the completed gravy to the meat mixture and blend well.

Spray a large baking dish with non-stick spray. Spread beef mixture on the bottom and scatter the corn and peas over it evenly.

Gently spread out the mashed potatoes on top. You can swirl the spoon around to make a nice scalloped look. Top with shredded cheddar cheese, sprinkle with Paprika and top with Parsley.

Cook at 375 degrees until top is just about browned and mixture is bubbling
(about 30 minutes).