Great-Aunt Agatha's Winter Vegetable Shepherd's Pie

Name: Great-Aunt Agatha's Winter Vegetable Shepherd's Pie (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 lb Carrots-peeled and diced; 1 lb Potatoes-peeled and cubed; 1 lb Parsnips-peeled and diced; 1 cup Frozen Peas; 1 medium Onion-diced; 1 lb Ground Beef; 2 tbsp All-Purpose Flour; 2 cups Beef Broth; 1 tbsp Tomato Paste; 1 tsp Worcestershire Sauce; 1/2 tsp Dried Thyme; Pepper Black -ground; 1/2 cup Milk; 4 tbsp Butter; Pepper Black -ground

⏱1h 30m

👥6

🔥420 cal

Easy

🍽️Holiday

A hearty and comforting shepherd's pie packed with seasonal root vegetables and topped with fluffy mashed potatoes.

1 lb Carrots-peeled and diced

1 lb Potatoes-peeled and cubed

1 lb Parsnips-peeled and diced

1 cup Frozen Peas

1 medium Onion-diced

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(0 reviews)

⏱1h 30m

👥6

🔥420 cal

Easy

🍽️Holiday

A hearty and comforting shepherd's pie packed with seasonal root vegetables and topped with fluffy mashed potatoes.

#Shepherd's Pie #Winter #Comfort Food #Vegetables

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Beef over medium-high heat. Drain off any excess grease.
Add the diced Onion to the skillet and cook until softened, about 5 minutes.
Add the diced Carrots and Parsnips to the skillet and cook for another 5 minutes.
Sprinkle the All-Purpose Flour over the vegetables and meat, stirring to coat. Cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, and Dried Thyme. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.
Stir in the Frozen Peas and season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender. Drain and mash with Milk, Butter, Salt, and Pepper until smooth.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the Mashed Potato Topping evenly over the meat and vegetable mixture.
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.

Ingredients

1 lb 450 g Carrots-peeled and diced
1 lb 450 g Potatoes-peeled and cubed
1 lb 450 g Parsnips-peeled and diced
1 cup 150 g Frozen Peas
1 medium 150 g Onion-diced
1 lb 450 g Ground Beef
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Beef Broth
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Worcestershire Sauce
1/2 tsp 2.5 mL Dried Thyme
Salt To taste
Pepper To taste Black -ground
1/2 cup 120 mL Milk
4 tbsp 60 g Butter
Salt To taste
Pepper To taste Black -ground

Equipment

Large Skillet
9x13 inch Baking Dish
Large Pot
Potato Masher

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown the Ground Beef over medium-high heat. Drain off any excess grease.
Add the diced Onion to the skillet and cook until softened, about 5 minutes.
Add the diced Carrots and Parsnips to the skillet and cook for another 5 minutes.
Sprinkle the All-Purpose Flour over the vegetables and meat, stirring to coat. Cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, and Dried Thyme. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.
Stir in the Frozen Peas and season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender. Drain and mash with Milk, Butter, Salt, and Pepper until smooth.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the Mashed Potato Topping evenly over the meat and vegetable mixture.
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.