Shepherd's Pie

Real Simple
Shepherd's PieRecipe
Photo: Tina Rupp
Serves 4


+ Add To Shopping List
1 2-pound package prepared frozen mashed potatoes
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups meat loaf mixture
1 large carrot, chopped (1 cup)
1 celery stalk, sliced (1 cup)
2 tablespoons flour
2 cups chicken broth
1/2 cup frozen peas
1 14-ounce can whole potatoes (drained and cubed).


Heat oven to 400 F. In a saucepan, gently heat mashed potatoes and milk, stirring occasionally, until well combined. Remove from heat and stir in butter. Set aside. Heat olive oil in a large skillet over medium-high heat. Add meat-loaf mixture and cook, breaking up with a spoon, until browned, 5 to 7 minutes. Add carrot and celery, and cook 5 minutes. Sprinkle in flour, stir, then add chicken broth. Simmer 3 minutes and remove from heat. Add peas and whole potatoes. Spoon into an ovenproof casserole and top with the mashed potatoes. Bake until the top is golden, about 40 minutes.

Created date

July 2004

Nutritional Information

Calcium 87 mg
Calories 774
Caloriesfromfat 0 %
Carbohydrate 52 g
Cholesterol 176 mg
Fat 38 g
Fiber 10 g
Iron 5 mg
Protein 50 mg
Satfat 14 g
Sodium 579 mg