Shepherd's Pie

I've made this recipe before and it was a hit. This recipe makes 2 casserole dishes (6 servings each). So if you don't want to make that much, cut recipe in half. Also, this recipe originally calls for scratch mashed potatoes. But I prefer to make it easy on my self and use a box of instant mashed potatoes. It's your call. You can check out Gina's Recipes and see how she does it for more ideas.







Ingredients:

• 4 cups of instant mashed potatoes
• 1/2 cup of fat free chicken broth
• 4 cups of water
• 1 cup of skim milk
• 1 tablespoon of butter
• 2 pounds of lean ground beef
• 3/4 cup of diced onion
• 20 to 30 ounces of frozen mixed vegetables (such as corn, lima beans, peas, green beans, & carrots)
• 3/4 cup of diced celery
• 4 cloves of garlic
• 1/4 cup of whole wheat flour
• 2 cups of fat free broth
• 2 tablespoons of tomato paste
• 2 tsp of worcestershire sauce
• salt & pepper
• paprika
• olive oil spray

Directions:

1. Brown ground beef in skillet. Season with salt & pepper.
2. Preheat oven to 400 degrees.
3. Boil water & butter and add instant mashed potatoes. Remove from heat and add milk & broth. Fluff & mix with fork.
4. In another large sprayed skillet add onion, garlic, & celery. Saute for a few minutes.
5. Add flour and mixed vegetables.
6. Add 2 cups of broth & tomato paste, cook on low for 5 to 10 minutes. 
7. Mix with vegetables. Add to two 7 x 11 casserole dishes.
8. Top with mashed potatoes using spatula to spread evenly.
9. Use fork to make lines on top of mashed potatoes. Season with paprika.
10. Cook in oven for 20 minutes. Or freeze

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