Shepherd’s Pie Recipe

October 25, 2013

In America we call this Shepherd’s Pie, but others around the world might argue to say this is cottage pie. Either way you name this dish it is simply delicious! Total comfort food right here in this little cast iron skillet .

Meat filling:
1.5 lbs ground beef
1 green pepper, finely chopped
1 celery stalk, finely chopped
4 green onions, including the green parts, finely chopped
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 TBS Worcestershire
1 TBS tomato paste
2 TBS flour
½ cup sweet frozen corn
1 cup vegetable broth (low sodium)

Potato and Carrot Topping:
7 small russet potatoes
2 large carrots
5 TBS butter
½ tsp salt
¼ tsp pepper
½ tsp of garlic and herb seasoning (I use McCormick)
½ cup of milk, more if needed
dried parsley flakes
paprika

1. Wash and peel potatoes and carrots. Add potatoes and carrots to a medium sauce pan and cover with water. Boil until tender, when you can gently insert a fork through the vegetables. 2, While the potatoes...
See the full directions on my site

Nutritions

Calories
896

Sodium
1193mg
49% DV

Fat
50g
76% DV

Protein
47g
95% DV

Carbs
57g
19% DV

Fiber
11g
44% DV