Ingredients for Shepherd's Pie With Garlic Potato Topping
- 1 lb ground beef
- Onion
- Garlic Cloves
- 2 tbsp all-purpose flour
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Dried Thyme
- 1/2 tsp dried savory
- Beef Stock
- Worcestershire Sauce
- 1 bay leaf
- Carrot
- Corn Kernel
- 2 lbs potatoes, peeled and cubed
- 2% Low Fat Milk
- Salt & Pepper
- 1 large egg
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How to Make Shepherd's Pie With Garlic Potato Topping
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off excess fat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook until softened, about 5 minutes.
- Stir in 2 tbsp all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1/2 tsp dried savory. Cook for 1 minute.
- Gradually whisk in 1 1/2 cups beef stock, 1 tbsp Worcestershire sauce, and 1 bay leaf. Add 1 cup chopped carrots.
- Cover loosely and simmer for 20 minutes, or until the carrots are tender and the sauce has thickened, stirring occasionally.
- Stir in 1 cup frozen corn kernels.
- Season with salt to taste and remove the bay leaf.
- Pour the meat mixture into an 11x7 inch baking dish and let it cool slightly.
- For the topping: Boil 2 lbs potatoes, peeled and cubed, and 2 cloves garlic, minced, in salted water until tender. Drain well.
- Mash the potatoes and garlic. Beat in 1/4 cup milk, 1/4 tsp salt, and 1/4 tsp pepper.
- Beat 1 large egg; reserve 1 tbsp. Beat the remaining egg into the mashed potatoes.
- Spread the mashed potatoes evenly over the meat mixture.
- Brush the top with the reserved beaten egg.
- Bake at 400°F (200°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
19g
Fat
37g
Carbs
15g
