I do love weekday meals that don’t take forever to make, yet taste like you slaved away in the kitchen. This recipe is one of those meals. My version of Shepherd’s Pie. To save even more time you can can use the refrigerated mashed potatoes found at most groceries. Or to make it lower in carbs, use mashed cauliflower. So, so good and filling for a chilly winter night!
Enjoy,
- 4 large russet potatoes
- 2 tablespoons (1/4 cube) butter
- 1/4 cup milk
- 1/2 cup sour cream
- Salt/pepper to taste
- 1 chopped onion
- 1 teaspoon garlic powder (or 2 crushed cloves)
- 1/2 teaspoon thyme
- 1-1/2 pounds ground beef
- 12 ounces frozen mixed veggies
- 2 tablespoons flour
- 2/3 cup beef broth
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Preheat oven to 400 degrees (F).
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Peel and boil potatoes until soft, then drain and mash with the butter, milk, sour cream, salt, and pepper.
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Fry the onion, garlic, and thyme over medium heat for five minutes. Add in and brown the ground beef.
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When beef crumbles, add in the frozen mixed veggies and cook for 5 minutes.
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Sprinkle the flour over the mixture and stir so it coats the hamburger.
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Add the beef broth and cook down for 5 minutes.
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Place meat mixture in a shallow baking pan. Spread mashed potatoes over the top of the meat mixture and put in the oven for 20 minutes.
