Shannon Dailey's recipes: Shepherd's Pie

I wanted to make something a little festive for my family and found this recipe.  It was a winner in my house so I’d like to pass it along!

With all the craziness going on in our world right now it can be a challenge to find certain ingredients but I’m hopeful that you already have these ones in your kitchen or that you’re able to easily find them. 

Hope you enjoy!

Shepherd's Pie

Ingredients

Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp reduced fat sour cream
salt and pepper
paprika

Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
2 tbsp flour, or use GF flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
kosher salt and pepper

Instructions

1. Boil potatoes in a medium pot of salted water until cooked and soft.
2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
3. Preheat oven to 400°F.
4. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. 
5. When cooked, set aside on a plate.
6. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
7. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
8. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
9. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
10. Remove from oven and let it cool 5 minutes before serving.