Shepherd's Pie



  • 15 ounces of lean ground beef
  • 1 pound of pared and sliced potatoes
  • 1/2 cup sour cream
  • 1 teaspoon fresh minced oregano
  • 1/2 teaspoon of ground red pepper 
  • 1/4 teaspoon of salt
  • Pinch of ground white pepper
  • 1 1/2 cups of tomato sauce
  • 1/2 cups fresh corn kernels
  • 1/2 cup of fresh green peas
  • 1 packet instant beef broth and seasoning mix
  • 1 small sliced carrot

Preheat oven to 350 degrees.
Spray 2 1/2 quart casserole with nonstick cooking spray.

To prepare potato topping : 
  • Place potatoes into medium sauce pan.
  • Add water to cover.
  • Bring liquid to a boil, reduce heat to low. 
  • Simmer about 15-20 minutes, until potatoes are tender. 
  • Drain potatoes, reserving liquid, transfer to a medium bowl.
Add sour cream, white pepper and salt to the potatoes.
With a potato masher, mash potato mixture until fluffy.
Add 1 tablespoon reserved potato liquid at a time if the mixture is thick too much and set aside.

To prepare meat mixture:
  • Cook beef in a large skillet.
  • Stirring to break-up meat about 3-5 minutes, until beef no longer pink.
  • Stir in tomato sauce, oregano, red pepper and broth mix, cook.
  • Stirring constantly for 2 minutes until mixture is heated through.
Spoon meat mixture into prepared casserole, top evenly with green peas, carrot and corn.
Spread potato mixture over vegetables and bake about 30-35 minutes until edges are golden brown
and serve.

8 Servings
image- Kraft Recipes