Shepherd's Pie

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 87mg
  • Calories: 774
  • Calories from fat: 0%
  • Carbohydrate: 52g
  • Cholesterol: 176mg
  • Fat: 38g
  • Fiber: 10g
  • Iron: 5mg
  • Protein: 50mg
  • Saturated fat: 14g
  • Sodium: 579mg

Ingredients

  • 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).

Preparation

  1. 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.
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