My husband and I have been making Rachael Ray's 30 Minute Shepherd's Pie for longer than I care to mention. The recipe has been adapted over the years according to our tastes and what we have more readily available. I like this recipe because it is easy but tastes like much more effort was put into it. Nice, warm comfort food for winter!
Ingredients:
4-5 medium white potatoes
1/2 cup fat free yogurt
1/4 cup + 1-2 Tbsps vegetable broth
2 tsps fresh rosemary, chopped
1 lb ground beef
1 Tbsp extra virgin olive oil
2 large carrots, peeled and cut
1 small onion, chopped
2/3 cup vegetable broth
4 tsps Worcestershire
salt and freshly ground pepper
Directions:
Preheat oven to 350.
Quarter potatoes (you can peel them or not) and boil for about 20 minutes. They will be soft to a fork when done. Drain potatoes and add to a mixing bowl. Add yogurt and vegetable broth and then mash. The amount of broth you add will correspond to how you like your mashed potatoes. Fold in rosemary.
While the potatoes are boiling, heat oil with ground beef in a large skillet. After meat is browned, add the vegetables. Cook together for about 5 minutes while stirring. Next, add broth and Worcestershire and cook for 2 minutes. **The beautiful thing is that you can add other compatible vegetables like peas or mushrooms.**
Take off stove and put into a casserole dish. Spoon mashed potatoes on top and bake for 20 minutes.
This looks really good! I have pinned this for later. I make a variation using manwich and throwing in some kind of frozen veggie, then topping with maybe some garlic cheddar mashed potatoes, and some cheese on top. Thanks for sharing!
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