Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes

Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes
Photo by Mark Ferri


  • 2 medium carrots, chopped
  • 2 medium Idaho potatoes, peeled and cut into 1-inch chunks
  • One 28-oz. can diced tomatoes
  • Table salt and freshly ground black pepper
  • ½ tsp. freshly ground black pepper
  • 1 Tbs. all-purpose flour
  • 1-¼ lb. lean beef round, cut into 1-inch cubes
  • + 7 more ingredients
    • ½ cup shredded reduced-fat cheddar cheese
    • ¼ cup low-fat sour cream
    • 1 tsp. dried oregano
    • 1 Tbs. olive oil
    • 1 cup pearl onions (frozen or jarred, no need to thaw if frozen)
    • 2 cloves garlic, minced
    • ½ tsp. table salt

Heat the oil in a large skillet over medium heat. Add the carrots, onions, and garlic and cook, stirring, until softened, about 3 minutes. Using a slotted spoon, remove the vegetables from the pan and set aside. Add the beef to the hot skillet and brown on all sides, about 5 minutes. Add the flo...

View full recipe at Fine Cooking


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