Ground beef with peas and carrots, topped with creamy zesty mashed potatoes and baked until golden brown.
Prep Time30 minutesmins
Cook Time45 minutesmins
Course: Main Course
Cuisine: American, Canadian
Keyword: cottage pie, how to make shepherds pie, leftover gravy, leftover mashed potatoes, shepherds pie
Servings: 6
Ingredients
1Tbspbacon fat or oil
1stalkcelery, finely diced
1/2medium onion, finely diced
1large clove garlic, crushed
1 - 1¼poundlean ground beef
2Tbspflour
1 ½cupsbeef broth
1TbspWorcestershire sauce
1Tbspchili sauceor Ketchup
1Tbspdrained horseradish
1 ½cupsfrozen peas and carrots
salt and pepper to taste
Potato Topping
3cupsmashed potatoes
1/3cupsour cream
2Tbspmilk
pinch of salt
Instructions
Finely dice celery and onion. Saute in bacon fat or oil until soft. Add ground beef and crushed garlic and cook until browned. Drain any extra fat reserving about 2 Tbsp.
Sprinkle flour over meat mixture and cook, stirring for a few minutes to make sure flour is cooked. Add beef broth and simmer until thickened, about 5 minutes.
Add Worcestershire sauce, horseradish and chili sauce or Ketchup. Taste and season with salt and pepper.
Rinse and drain frozen peas and carrots and add to meat mixture. Pour into a wide baking dish.
Preheat oven to 350°.
Combine mashed potatoes with sour cream and milk. Heat if necessary to soften. Season with salt if desired. Use hand mixer for extra creamy potatoes. Spoon over meat mixture and spread evenly to edges. Use a fork to score criss cross pattern in potatoes to make peaks.
Bake in the centre of the oven for 40-45 minutes until filling is bubbling and top is slightly browned. Bake an additional 10 minutes if made in advance and refrigerated.