Shepherd's Pie

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


4 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 44 Minutes


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


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.


Christmas With Southern Living 2006,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note