Superhero Shepherd's Pie

Name: Superhero Shepherd's Pie
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 10 cups
Ingredients: 2 large baking potatoes; peeled and diced ½ cup shredded cheddar cheese ½ cup 1% or nonfat milk ½ teaspoon salt ¼ teaspoon pepper 1 pound lean ground beef (15% fat) 1 teaspoon onion powder (optional) 3 Tablespoons flour 4 cups frozen mixed vegetables 1 cup low-sodium broth (any type)

This classic recipe of vegetables and ground beef topped with comforting mashed potatoes.

Recipe Card

Superhero Shepherd's Pie.pdf

Plate of a ground beef and vegetable mix with a layer of mashed potato on top.

Prep time: 15 minutes
Cook time: 60 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

2 large baking potatoes, peeled and diced

½ cup shredded cheddar cheese

½ cup 1% or nonfat milk

½ teaspoon salt

¼ teaspoon pepper

1 pound lean ground beef (15% fat)

1 teaspoon onion powder (optional)

3 Tablespoons flour

4 cups frozen mixed vegetables

1 cup low-sodium broth (any type)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, for about 15 minutes or until soft.
Drain potatoes and mash. Stir in milk, cheese, salt and pepper. Set mixture aside.
Preheat oven to 375 degrees F.
Brown meat in a large skillet. Add onion powder, if desired. Stir in flour and cook for 1 minute, stirring all the time.
Add vegetables and broth. Stir until bubbly, about 5 minutes.
Spoon vegetable mixture into an 8x8-inch square baking dish. Spread potato mixture over the top.
Bake until hot and bubbly, about 25 minutes.
Refrigerate leftovers within 2 hours.

Notes

For extra flavor, add diced onion and garlic to meat when browning.
Try any mix of frozen, cooked or canned and drained vegetables you have on hand.
Try other seasonings such as garlic powder, thyme, oregano or cilantro.
Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Comments

Submitted by Abbie on Fri, 01/26/2024 - 11:23

Could this be made in the skillet only with instant mashed potatoes on top? I'd like to use this for a class with limited kitchen material and no oven.

Submitted by walscaro on Mon, 04/29/2019 - 09:52

This is a simple and tasty basic recipe that lends itself to what you have on hand and the seasoning you like. I used frozen cauliflower, red bell pepper, corn and chopped kale. I put onions in with the beef as suggested by a previous comment. I added garlic and some red pepper flakes. I also had a sweet potato so mashed it along with yellow potatoes. Yum! We will make this again. I imagine it will be great when the vegetables are garden fresh, too.

Submitted by AngMath on Sat, 12/10/2016 - 20:50

All my kids liked this dish which is a small miracle. I added diced onion when I browned the meat.

Submitted by foodfan83 on Wed, 12/14/2011 - 17:08

Thick and filling main dish. I'm thinking a little garlic powder and chopped onion could go a long way. Definitely am going to give this recipe another try!