Shepard's Pie

Shepard's Pie

by Angie Barrett June-3-2012


2 lbs ground beef

1 tablespoon basil

1 tablespoon oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon white pepper

1/8 teaspoon salt

1/2 teaspoon paprika

3 cups frozen vegetables

1 small can beef broth

5-6 large potatoes

1/2 cup milk

salt and pepper

4 tablespoons butter


Brown beef in a large skillet. Add basil, oregano, cumin, garlic, onion, pepper, salt and paprika to the beef while it is browning. Once brown, drain the grease from the pan. 

To the browned beef, add the vegetables and beef broth. Simmer 15 minutes until vegetables are tender. If there is a lot of liquid, drain it out, if not don't drain. 

Preheat oven to 350F.

While the vegetables are simmering, boil potatoes in salted water for about 12 minutes. Once  tender, drain the water and mash them. Add butter and milk while mashing. Season with salt and pepper.

Scoop beef mixture into a square baking dish. Top with mashed potatoes. Top the potatoes with little bits of butter and bake at 350F for 15 minutes. 

Yields: 6-8 servings