Shepherd's Pie with Roasted Vegetables
A hearty, comforting dish featuring tender ground beef and a medley of roasted vegetables topped with a crispy potato crust.
Ingredients
- ●1 pound ground beef80/20 lean to fat ratio
- ●1 medium onion
- ●2 medium carrot
- ●2 stalks celery
- ●3 large potatoes
- ●1 cup peasfresh or frozen
- ●1 cup beef broth
- ●2 tablespoons all-purpose flour
- ●2 tablespoons butter
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast the vegetables (onion, carrot, celery) in the oven for 30 minutes, or until tender.
- 3
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add the flour to the skillet and cook for 1 minute, stirring constantly.
- 5
Gradually add the beef broth to the skillet, whisking continuously, and bring the mixture to a simmer.
- 6
Add the roasted vegetables and peas to the skillet, and stir to combine.
- 7
Transfer the mixture to a 9x13 inch baking dish.
- 8
Peel and dice the potatoes, then boil them in water until tender.
- 9
Mash the potatoes with butter and season with salt and pepper to taste.
- 10
Spread the mashed potatoes over the top of the meat and vegetable mixture.
- 11
Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the filling is hot and bubbly.