Shepherd’s Pie

(1)
  1 reviews
  • 35|min prep time
  • 50|min total time
  • 14 ingredients
  • 8 servings

1
1/2 lb ground beef round
1
medium onion, chopped (3/4 cup)
2
large cloves garlic, finely chopped
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
tablespoon oil
1
cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), cooked, drained
1/2 cup grated carrot
1
tablespoon all-purpose flour
3
teaspoons beef bouillon granules
1
can (14.5 oz) stewed tomatoes, undrained
2
tablespoons balsamic vinegar
1
container (24 oz) refrigerated mashed potatoes
1/4 cup chopped fresh parsley
2
tablespoons butter or margarine, softened

Directions

  1. 1 Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In skillet, cook beef, onion and garlic over medium-high heat 5 minutes or until beef is cooked. Remove to bowl. Cook mushrooms in beef drippings until browned; add to beef mixture. Add oil, edamame and carrot to skillet. Stir in flour and bouillon. Cook and stir over medium heat 1 minute. Stir in tomatoes. Cook 3 minutes or until thickened. Stir in beef mixture and vinegar; heat through. Spoon into casserole. Microwave potatoes as directed on package; stir in parsley and butter. Fill resealable bag with potatoes. Cut off one corner of bag; pipe potatoes over beef mixture. Bake uncovered 15 minutes or until lightly browned.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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