Easy Shepherd’s Pie with Leftover Mashed Potatoes
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1lb. lean ground beef
  • 2medium carrots, diced
  • 2medium celery ribs, diced
  • 1medium onion, diced
  • 2cups frozen sweet peas
  • 4cups beef broth
  • 4tbsp flour
  • 1/2tsp dried rosemary leaves
  • 1/2tsp dried thyme leaves
  • salt, pepper
  • 4cups leftover mashed potatoes
  1. 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.
  2. Add salt, pepper, ketchup, dried herbs and 3 1/2 cups of beef broth. Stir, reduce heat to medium and cook for 20 minutes.
  3. 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.
  4. Arrange scoops of mashed potatoes on top.
  5. Bake at 400F for 25-30 minutes.