This is a great Shepherd’s Pie recipe that can be made without milk! You make the mashed potatoes with butter, and you can even add in a bit of chicken broth to thin it out.
- 2 pounds potatoes (3 large ones), peeled and quartered
- 8 T (1 stick) unsalted butter
- 1 onion, chopped (About 1.5 cups)
- 2 cups mixed vegetables (I used a mixture of corn, peas, and carrots)
- 1 1/2 pounds ground round beef
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- Salt, pepper
- Place the potatoes in a large pot and fill with salted water, covering the potatoes by 1 inch. Bring to a boil and then simmer for 20 minutes.
- Melt half the butter (4T) in a large saucepan on medium heat and add the onion. Cook 6-10 minutes, until onion pieces are soft and tender.
- Add the frozen vegetables and saute for a few more minutes.
- Add the beef and cook until it is no longer pink, about 15 minutes. Season the beef with salt and pepper.
- Add the Worcestershire sauce and beef broth to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- While the meat is cooking, drain the potatoes and mash them in a bowl with the other half stick of butter (4 T). Season with salt and pepper if you wish. Add chicken broth to thin it out if you want.
- Preheat the oven to 400F. Coat a baking pan (8×13 casserole) with cooking spray and transfer the meat/vegetable mixture to the baking pan. Spread out in an even layer. Cover with the mashed potatoes.
- Bake at 400F for 30 minutes.
Note: This dish can be easily frozen and reheated!
Since the top layer consists of mashed potatoes, I’ve include what my bottom layer looked like when I scooped it out onto the casserole.