Shepherd’s Pie

Ingredients:

  • If preparing mashed potatoes:
  • 2 large baking potatoes or 4 small baking potatoes, cut into large chunks (peeling is optional)
  • 5 cups water
  • 1 teaspoon salt
  • ¼ cup milk (or milk alternative)
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • For the gravy:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • For the filling:
  • ½ teaspoon oil (ex. olive, canola, or vegetable)
  • 1 pound ground beef
  • ¼ cup onion, finely chopped
  • ½ teaspoon paprika or chili powder (or your favorite seasonings)
  • ½ teaspoon granulated onion or onion powder (or your favorite seasonings)
  • ½ teaspoon granulated garlic or garlic powder (or your favorite seasonings)
  • ¼ teaspoon oregano (or your favorite seasonings)
  • 1 to 1 ½ cups frozen or canned vegetables (ex. peas, carrots, or mixed vegetables)
  • Salt and pepper, to taste

Directions:

  1. Wash hands with soap and warm water. 
  2. Rinse vegetables before preparing and prepare as directed above.
  3. If preparing mashed potatoes, follow steps 4 and 5 or use 1 ½ to 2 cups instant mashed potatoes, cooked according to package instructions, set aside, and skip to step 6. 
  4. In a medium saucepan, add potatoes, water, and 1 teaspoon salt. Cover and bring to a boil on high heat. Let cook until potatoes are tender, about 8 to 10 minutes.
  5. Drain potatoes and add back into saucepan. Add milk and butter. Mash with a fork or potato masher, set aside. Salt and pepper to taste. 
  6. In a medium saucepan on medium heat, combine butter and flour stir to combine. As the butter melts, mix well and cook 1-2 minutes to form a thick paste, also known as a roux. Add broth to the saucepan and whisk well, making sure there are little to no lumps of flour. Simmer for 3-5 minutes or until gravy has thickened. Set aside. 
  7. In a large sauté pan on medium heat, add oil, ground beef, onion, and seasonings. Stir to combine and cook until beef is cooked through to a temperature of 155°F, about 10-12 min.
  8. Add vegetables and prepared gravy to the sauté pan. Stir to combine. Season with salt and pepper, to taste.
  9. In an oven safe dish (8×8 or 9×9), add ground beef mixture and spread evenly in a pan. Top with prepared mashed potatoes on top of ground beef and spread evenly to form a potato crust.
  10. Bake in the oven at 375°F for 15-20 min or until ground beef mix starts to bubble.
  11. Serve immediately.

Nutrition Facts (Per Serving):

Calories, 310; Carbohydrate, 17 g; Protein, 16 g; Total Fat, 20 g; Saturated Fat, 7 g; Trans Fat, 1 g; Cholesterol, 60 mg; Fiber, 1 g; Total Sugars, 2 g; Sodium, 440 mg; Calcium, 36 mg; Folate, 16 mcg; Iron, 2 mg.

Makes 6 servings, approximately 1 cup each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Shepherd’s Pie

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Shepherd’s Pie
Dinner
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Ingredients

  • If preparing mashed potatoes:
  • 2 large baking potatoes or 4 small baking potatoes, cut into large chunks (peeling is optional)
  • 5 cups water
  • 1 teaspoon salt
  • ¼ cup milk (or milk alternative)
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • For the gravy:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • For the filling:
  • ½ teaspoon oil (ex. olive, canola, or vegetable)
  • 1 pound ground beef
  • ¼ cup onion, finely chopped
  • ½ teaspoon paprika or chili powder (or your favorite seasonings)
  • ½ teaspoon granulated onion or onion powder (or your favorite seasonings)
  • ½ teaspoon granulated garlic or garlic powder (or your favorite seasonings)
  • ¼ teaspoon oregano (or your favorite seasonings)
  • 1 to 1 ½ cups frozen or canned vegetables (ex. peas, carrots, or mixed vegetables)
  • Salt and pepper, to taste

Directions

  1. Wash hands with soap and warm water. 
  2. Rinse vegetables before preparing and prepare as directed above.
  3. If preparing mashed potatoes, follow steps 4 and 5 or use 1 ½ to 2 cups instant mashed potatoes, cooked according to package instructions, set aside, and skip to step 6. 
  4. In a medium saucepan, add potatoes, water, and 1 teaspoon salt. Cover and bring to a boil on high heat. Let cook until potatoes are tender, about 8 to 10 minutes.
  5. Drain potatoes and add back into saucepan. Add milk and butter. Mash with a fork or potato masher, set aside. Salt and pepper to taste. 
  6. In a medium saucepan on medium heat, combine butter and flour stir to combine. As the butter melts, mix well and cook 1-2 minutes to form a thick paste, also known as a roux. Add broth to the saucepan and whisk well, making sure there are little to no lumps of flour. Simmer for 3-5 minutes or until gravy has thickened. Set aside. 
  7. In a large sauté pan on medium heat, add oil, ground beef, onion, and seasonings. Stir to combine and cook until beef is cooked through to a temperature of 155°F, about 10-12 min.
  8. Add vegetables and prepared gravy to the sauté pan. Stir to combine. Season with salt and pepper, to taste.
  9. In an oven safe dish (8×8 or 9×9), add ground beef mixture and spread evenly in a pan. Top with prepared mashed potatoes on top of ground beef and spread evenly to form a potato crust.
  10. Bake in the oven at 375°F for 15-20 min or until ground beef mix starts to bubble.
  11. Serve immediately.

Nutrition Facts (Per Serving)

Calories, 310; Carbohydrate, 17 g; Protein, 16 g; Total Fat, 20 g; Saturated Fat, 7 g; Trans Fat, 1 g; Cholesterol, 60 mg; Fiber, 1 g; Total Sugars, 2 g; Sodium, 440 mg; Calcium, 36 mg; Folate, 16 mcg; Iron, 2 mg.

Makes 6 servings, approximately 1 cup each

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