Using just one pot and one skillet pan, you can have a deconstructed shepherd's pie piping hot on your plate in less than 30 minutes. Economical ground beef makes this a winning family recipe for rushed weeknights, and leftovers make a great lunch to reheat the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
Ingredients
Method
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.Meanwhile, in skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.
In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.
Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, about 5 minutes. Serve over potatoes.
Nutritional facts Per serving: about
- Sodium 045 mg
- Protein 30 g
- Calories 492.0
- Total fat 19 g
- Cholesterol 65 mg
- Saturated fat 7 g
- Total carbohydrate 51 g
%RDI
- Iron 39.0
- Folate 24.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 48.0
