Shepard's pie has been a family favorite for as long as I can remember. It bakes in just 30 minutes and is packed with veggies like carrots, zucchini, onion and green pepper. —Julie Merriman, Seattle, Washington
Vegetable Beef Shepherd’s Pie
Ingredients
- 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
- 1 cup sour cream
- 1/2 cup butter
- 1/2 cup heavy whipping cream or half-and-half cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- FILLING:
- 2 pounds ground beef
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 medium zucchini, sliced
- 1 medium onion, chopped
- 1 medium green pepper, finely chopped
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes, gradually adding sour cream, heavy whipping cream and butter. Stir in cheese, salt and pepper.
- In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in consomme, wine, tomato paste, garlic and Worcestershire. Bring to a boil. Reduce heat; simmer, uncovered until liquid has evaporated, 20-25 minutes.
- Meanwhile, in a large skillet, heat oil over medium heat. Add zucchini, onion, green pepper and carrots. Cook and stir until tender, 5-7 minutes. Stir in salt and pepper.
- To assemble, spoon meat mixture into a greased 13x9-in. dish. Top with vegetable mixture and mashed potatoes. Bake until potatoes are lightly browned, 30-35 minutes.
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