Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 can (14-1/2 ounces) beef broth, divided

  3. 3 to 4 bay leaves

  4. 2 whole cloves

  5. 1/2 teaspoon pepper

  6. 1/8 teaspoon dried thyme

  7. 1 pound potatoes, peeled and cubed

  8. 1/4 to 1/2 cup milk

  9. 2 tablespoons butter

  10. 1 tablespoon minced chives

  11. 1 teaspoon salt, divided

  12. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  13. 2 medium onions, sliced

  14. 2 celery ribs, diced

  15. 1 large carrot, sliced

  16. 1 cup frozen corn, thawed

  17. 2 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Herbed Shepherd's Pie Recipe photo by Taste of Home In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

  2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.

  3. Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.

  4. Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 4-6 servings.


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