Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like.
1 tablespoon all-purpose flour
1 tablespoon butter, softened
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
How to Make It
Preheat oven to 350°.
Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.
Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.
Very hearty, delicious meal that's easy to put together. I prepared as written except used sharp cheddar (not white) and dried herbs. Even our daughter who doesn't love mushrooms really liked this. It had a beefy, earthy flavor that was a nice change from some "shepherd's pie" recipes that use frozen mixed veggies. I did serve buttered peas on the side for some green. Will definitely make again.
This was a fantastic weeknight meal. I added a little worcestershire to the broth to "beef" it up some more and omitted the cheese due to dairy allergy. This was perfect comfort food for a chilly autumn night. GREAT way to use extra mashed potatoes. Will add peas next time.
I made this for a British style murder mystery that I was hosting. It was a huge hit. Plus it makes great leftovers. The mashed potatoes soak up all the juice and taste so wonderful. I have made it several times since just so I can have great leftovers to take to work for lunch.
P.S. I am not a mushroom fan so I left those out.
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