Ingredients for Bertha's Shepherd's Pie
- 2 lbs Ground Beef
- 1 (10 3/4 ounce) can Beef Broth
- 1 1/2 cups frozen Whole Kernel Corn
- Mixed Vegetables
- Stewed Tomatoes
- Instant Mashed Potatoes
- Cheddar Cheese
- 1 large onion, chopped
- 2 carrots, diced
- 1 1/2 cups frozen peas
- 1 (6 ounce) can tomato paste
- 2 lbs potatoes, peeled and quartered
- 1/4 cup butter
- 1/4 cup milk
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How to Make Bertha's Shepherd's Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and diced carrots to the skillet and cook until softened, about 5-7 minutes.
- Stir in the frozen peas, corn, beef broth, and tomato paste. Bring to a simmer and cook for 5 minutes, or until heated through.
- Season with salt and pepper to taste.
- While the meat mixture simmers, boil the potatoes until tender, about 15-20 minutes.
- Drain the potatoes and mash them with butter and milk until smooth and creamy. Season with salt and pepper.
- Pour the meat mixture into a 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the top.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
14g
Carbs
4g
