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Shepherd's Pie II (3/15/2013)

Shepherd's Pie II


Filling:
2 lbs. Ground Beef
Salt and Pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 clove garlic, minced
1 cup beef broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 14.5 oz. can diced tomatoes, drained
¾ of a 16 oz. bag frozen vegetables (peas, corn, green beans, carrots)


Potato topping:
1 ½ lb. red potatoes, cut into chunks
1 clove garlic, minced
¾ cup sour cream
1 cup shredded cheddar cheese (divided)


Cook potatoes and garlic in boiling water in a large saucepan 20 minutes, or until potatoes are tender. Meanwhile, in a large skillet, crumble meat and season with salt and pepper to taste. Drain off excess fat. Stir in flour and cook 1 minute. Add tomato paste, minced garlic, beef broth, Worcestershire sauce, thyme, rosemary, tomatoes, and 1 bag frozen vegetables. Cook 5-10 minutes, stirring frequently.


Preheat oven to 375-degrees F. Drain potatoes; return to pot. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in ½ cup cheddar cheese.


Coat a 9 x 13-inch baking dish with cooking spray. Spoon meat mixture into dish; cover with potatoes.


Bake 20 minutes. Top with remaining ½ cup cheddar cheese; bake 2 minutes, or until cheese is melted.


Serve.


 

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