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."
Preparation Time30 min
Cooking Time25 min
- 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
Preheat oven to 400F. Peel and dice potatoes and place them in a 9-inch square baking dish.
Combine potato seasonings and toss with potatoes until even. Baked for 30 minutes or until golden.
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.
Add onion and beef, brown 5-7 minutes, stirring to crumble the beef.
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.
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.