Dinner
Shepherd’s Pie
Description
This is just the kind of dish we crave during cooler months. When the weather calls for comfort food, it’s hard to beat a substantial stew of beef sirloin and vegetables, topped with creamy mashed potatoes and baked until everything is warm and bubbly. This shepherd’s recipe has a couple of secret shortcuts that’ll help you have it on the table in under an hour—perfect for a weeknight meal!
Ingredients:
- 1 teaspoon olive oil
- 1 small onion, finely chopped (1/3 cup)
- 1 1/2 lb ground beef sirloin
- 2 cups frozen mixed vegetables (from 12-oz bag)
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 package (20 oz) refrigerated mashed potatoes
Directions:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
- Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot.
- Add beef to skillet; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
- In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish.
- Spread mashed potatoes over beef mixture.
- Bake 20 minutes or until golden brown.
