Shepherd's pie is a traditional dish that usually consists of beef and vegetables topped with mashed potatoes and then baked. However, any leftover meat would work well in this recipe.
INGREDIENTS | YIELDS 9″ × 13″ baking dish
- 3 large potatoes, peeled
- 1 tablespoon olive oil
- 1 red onion, chopped
- ½ cup diced carrots
- 1½ pound ground beef
- 2 tablespoons flaxseed meal
- ¾ cup beef broth
- ¾ cup green peas
- ¾ cup corn
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 teaspoon Dijon mustard
- ½ cup milk (dairy or soy)
- 2 tablespoons butter or trans fat–free margarine
In a large pot bring water to a boil. Cut potatoes and place in boiling water.
In large skillet, heat olive oil. Sauté onion and carrots until tender. Add ground beef and flaxseed meal to pan and brown. Drain ground beef and return to hot skillet.
Add beef broth, green peas, corn, Worcestershire sauce, ketchup, and mustard to skillet and allow to heat for about 10 minutes.
Meanwhile, remove potatoes from boiling water when tender. Mash with milk and butter. Be careful not to make these potatoes too thin.
In a 9″ × 13″ pan, first layer and press meat mixture into the bottom of pan evenly. Then spread mashed potatoes on the top of meat mixture. Use a fork to arrange the potatoes into an even but pointy layer. There should be peaks of potatoes sticking up to get brown.
Bake at 400°F for 30 minutes. Broil for 5 minutes at the end to crisp up the top.