Rachel's Recipes

Shepherd's Pie

Posted on: December 7, 2009

This is a snap to put together, can even be made ahead of time, and uses items I keep in my kitchen anyway. And the best part is that leftovers taste delicious, maybe even better than the inital meal!

Ingredients
1 1/2 lbs ground beef
1/2 large onion, diced
1 small zucchini
3 cloves garlic, finely minced
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp Italian seasoning
2 cups beef broth
2 tsp salt
3 cups mashed potatoes (if it’s a little less, it’s not a big deal)
1/4 cup cheddar cheese, shredded
Parmesan cheese, grated

Directions
In a skillet, brown the beef until no longer pink. Drain off excess grease. Add onion, garlic, and zucchini and saute for 3-5 minutes.

Add Worcestershire sauce, tomato pastes and cook for about a minute. Add broth and simmer, covered, 5-10 minutes or until sauce has thickened.

Transfer to an 8×8 square pan. Spoon mashed potato on top of beef. Sprinkle with grated Parmesan cheese and cheddar cheese.

Bake in a 375° F oven for 20 minutes or until top is brown and heated through. This can also be refrigerated overnight before baking, just added 5-10 minutes to the cooking time.

Adapted from: Amanda’s Cookin

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