Shepherd's Pie

Oxmoor House
This down-home casserole has a fast prep and the comfort-food appeal of a one-dish dinner.
4 servings


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1 pound ground beef
3/4 cup chopped onion
1 1/2 teaspoons olive oil
2 tablespoons all-purpose flour
1 1/3 cups water
2 teaspoons beef bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables, thawed and patted dry
1/4 cup freshly grated Parmesan cheese


Prep: 5 Minutes
Cook: 44 Minutes

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain well, and set aside. Wipe skillet clean.

Sauté onion in hot oil in skillet over medium-high heat until tender. Add flour, stirring well; stir in water. Cook, stirring constantly, over medium-low heat, until thickened. Add bouillon and next 3 ingredients, stirring well. Add beef and thawed vegetables; stir well.

Spoon beef mixture into a lightly greased 2-quart casserole dish. Spread Walnut Mashed Potatoes over beef mixture; sprinkle with Parmesan cheese. Lightly sprinkle with paprika.

Bake, uncovered, at 350° for 30 minutes or until hot and bubbly.

Created date

August 2009