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My Husband's Shepherd's Pie

(8 Votes)
1 Hr 10 Min

Put those Idaho potatoes to good use by making this classic comfort recipe. Just don't be surprised when there aren't any leftovers. It's that good!

What You'll Need:
  • 5 Idaho potatoes, cut into chunks
  • 2 pounds ground beef
  • 1 cup butter, divided
  • 2 cups chopped onions
  • 2 cups shredded carrots
  • 1/2 cup beef broth
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons seasoned salt
  • 1 (15-ounce) can mixed vegetables, drained
  • 1/2 cup milk
What To Do:
  1. In a large pot of boiling salted water, boil potatoes about 15 minutes, or until fork-tender; drain. Mash potatoes and set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown beef until no pink remains; drain off excess fat. Remove beef to a bowl and set aside.
  3. In the same skillet, over medium heat, melt 1/2 cup butter; saute onions and carrots until tender. Add beef to skillet, then add broth, Worcestershire sauce, and seasoned salt. Slowly stir in mixed vegetables until ingredients are thoroughly combined. Simmer about 5 minutes.
  4. Mix remaining butter and the milk with the mashed potatoes.
  5. Preheat oven to 375 degrees F. Coat a large casserole dish with cooking spray.
  6. Pour contents of skillet into prepared casserole dish. Spread mashed potatoes evenly over top.
  7. Bake 35 to 40 minutes, or until potatoes have begun to brown slightly. Remove from oven and let set 5 minutes before serving.

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