EASY SHEPHERD’S PIE WITH LEFTOVER MASHED POTATOES.

1 lb. lean ground beef
2 medium carrots, diced
2 celery ribs, diced
1 medium onion, diced
2 cups frozen sweet peas
4 cups beef broth
4 tbsp flour
1/3 cup ketchup
1/2 tsp dried rosemary
1/2 tsp dried thyme
about 4 cups of leftover mashed potatoes
salt and pepper.  Instructions:
In a large, oven proof skillet saute the beef on medium-high heat for 5 minutes, breaking it into pieces. Add the onions, carrots and celery and keep cooking for 10 more minutes.
Add salt, pepper, ketchup, dried herbs and 3 1/2 cups of beef broth. Stir, reduce heat to medium and cook for 20 minutes.  Add the peas, stir. Meanwhile, in a small dish, whisk the flour with the remaining 1/2 cup of beef broth. Add it to the beef, stir and cook for about 3 minutes, until the sauce starts to thicken.
Arrange scoops of mashed potatoes on top.
Bake at 400F for 25-30 minutes.  #cooktoria #feedfeed @thefeedfeed #buzzfeast #foodgawker #instafood #instayum #foodie #huffposttaste #thekitchn #f52grams #eeeeeats #foodphotography #forkyeah  #BHGFood #DamnThatsDelish #TODAYFood #foodblogfeed #inmykitchen #tastingtable #heresmyfood #saveurmag #saveur #foodwinewomen
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