Shepherd's Pie

Shepherd's Pie
Photo by William Dickey

Ingredients

  • 1 cup chopped onion
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground pepper
  • 1 ½ pounds ground round
  • 2 tablespoons red wine vinegar
  • 1 tablespoon all-purpose flour
  • ½ (8-oz.) package fresh mushrooms, sliced
  • + 14 more ingredients
    • ¼ teaspoon freshly ground pepper
    • ½ teaspoon salt
    • ½ teaspoon dried thyme
    • 4 teaspoons beef bouillon granules
    • 1 ½ pounds ground round
    • 1 cup chopped onion
    • 1 cup frozen peas, thawed
    • 1 bay leaf
    • 2 tablespoons red wine vinegar
    • 1 garlic clove, minced
    • 1 (14 1/2-oz.) can stewed tomatoes
    • 1 tablespoon all-purpose flour
    • Cheese-and-Carrot Mashed Potatoes
    • ½ (8-oz.) package fresh mushrooms, sliced

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium. 2. Sauté onion, mushrooms, and garlic in ho...

View full recipe at My Recipes

Comments

Variations on Shepherd's Pie

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    • 1/2 cup milk (any fat content)
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    • 1 cup chopped carrots
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    • 1/2 cup diced, cooked carrots
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    • 1 1/2 cups water
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