Speedy Shepherd's Pie

- Photo: Jennifer Causey; Styling: Missie Neville Crawford
Photo: Jennifer Causey; Styling: Missie Neville Crawford

Making the most of supermarket convenience items gets this family favorite on the table in a flash. Precut matchstick carrots are easier to chop into small pieces quickly, and using prepared mashed potatoes for the topping is a good trick for when you don't have leftover mashed potatoes on hand.

Yields: Serves 4 (serving size: 2 cups)


calories 419

fat 13.8g

satfat 6.9g

monofat 3.9g

polyfat 0.6g

protein 31g

carbohydrate 44g

fiber 8g

cholesterol 81mg

iron 5mg

sodium 681mg

calcium 85mg


1 pound 93% lean ground beef

1 cup matchstick-cut carrots, finely chopped

1 cup prechopped onion

4 garlic cloves, minced

2 tablespoons unsalted tomato paste

1 cup unsalted beef stock, divided

2 teaspoons cornstarch

2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt

1 1/2 cups frozen green peas

1 (24-ounce) package prepared mashed potatoes (such as Simply Potatoes)

2 tablespoons freeze-dried onion

1/2 teaspoon Hungarian sweet paprika

How to Make It

Preheat oven to 500°.

Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.


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