Classic Shepherd's Pie
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 clove
Garlic (minced)1 tsp
Dried Thyme1 tsp
Dried Rosemary1 tsp
Salt1 tsp
Pepper450 g
Lean Ground Beef4 tsps
All-Purpose Flour1 cup
Heinz Tomato Ketchup2 tbsps
Heinz Worcestershire Sauce2 tbsps
Dijon Mustard2 tbsps
Butter2 cup
Milk (warm)Directions:
1
Heat oil in a skillet set over medium heat
2
Add the onion, garlic, thyme, rosemary, and half of the salt and pepper
3
Cook, stirring often, for 5 to 7 minutes
4
Preheat the oven to 350 F (180 C)
5
Crumble meat into pan and cook until brown all over
6
Sprinkle with flour
7
Stir in ketchup, tomato juice, Worcestershire sauce and mustard
8
Simmer for 5 minutes
9
Stir in mixed vegetables
10
Transfer to a 9-inch (23-cm) baking dish
11
Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy
12
Spread potatoes evenly over meat mixture
13
Bake for 35 minutes or until potatoes are golden