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August 8, 2011
Weeknight Shepherd's Pie
Beef from the Oven
Prep time:
10 minutesCooking time:
20 minutes“This old-time favorite was created as an economical way to stretch Sunday roast leftovers. Do not feel limited to the recipe, though. Stretch the budget by using whatever leftovers you have on hand.”
Ingredients
Serves 4
- 2 cups cubed cooked beef
- 1 cup frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 1/4 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 2 cups mashed potatoes
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter or margarine, melted
- 1 teaspoon paprika
Directions
1
Preheat oven to 400°F. Grease a medium casserole dish or a deep quiche dish.
2
Place beef in prepared dish. Add vegetables and thyme.
3
Mix half-and-half, salt, pepper and egg with mashed potatoes in a medium bowl. Sprinkle with parsley; mix well.
4
Spread potato mixture over beef. Drizzle butter over potatoes. Sprinkle with paprika. Bake until filling is hot and top is browned, about 20 minutes. To serve, scoop out with a large spoon.
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Cookin' xpress!
Cookin' xpress!
If you do not have leftover mashed potatoes on hand, use the frozen product. It will save the time and effort of boiling and mashing the potatoes.
Great Pairings
Mixed Greens with Mustard Dressing
Different salad greens go on sale throughout the season as each one reaches its peak season. Shop around for the most plentiful greens; these will be the freshest and the least expensive for your mix.
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