Beef Shepherds Pie
"If you were on a cleanse, what would you like to eat after it’s over? To me, I wanted something comforting, something has a lot of veggies as well as meat, preferably soft and reasonably easy to digest. A beef shepherd’s pie sounded like something could meet my needs perfectly. And, of course, I turned a traditional one into an unconventional one, which saves effort and time but still delicious. I think you are going to like it."
Serves6 People
Preparation Time30 min
Cooking Time25 min
Ingredients
- 2 baking potatoes, diced (about 4 cups)
- 1 small red onion, diced
- 1 lb lean ground beef
- 8 oz white mushroom, sliced
- 1 10-oz can condensed cream of mushroom soup
- 1/2 cup low-fat milk
- 2 cups frozen vegetable mix (peas, carrots, corn and green beans)
- 1 tbsp Canola oil
- 1 prepared pie crust (I used Pillsbury brand.)
- 1tbsp Olive oil
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Preheat oven to 400F. Peel and dice potatoes and place them in a 9-inch square baking dish.
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Combine potato seasonings and toss with potatoes until even. Baked for 30 minutes or until golden.
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While the potatoes are baking, chop onion and mushrooms. Preheat a large sautépan over medium-high heat for 2 minutes. Place Canola oil in the pan then swirl.
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Add onion and beef, brown 5-7 minutes, stirring to crumble the beef.
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Add mushrooms and cook for 2-3 minutes or until they are tender. Stir in soup, milk and vegetables. Cook and stir 2-3 minutes until blended. Remove pan from the heat.
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When potatoes are done, remove from oven. Top with ground beef mixture. Place pie crust over. Trim off the remaining part around your baking dish. Return to oven, bake 25-30 minutes at 400F or until crust is golden.