Speedy Shepherd's Pie
Prep: 20 min Broil: 7 min Cook: 15 min Serves: 4
“Pie” is synonymous with “comfort” – especially when it's a savoury one topped with pillowy mashed taters.
1 each carrot, celery stalk, green pepper and small onion
2 tomatoes
1 pouch instant mashed potatoes plus ingredients called for on package or 2 cups (500 mL) mashed potatoes
1 lb (500 g) lean ground beef
2 tbsp (30 mL) HP Sauce
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each dried rosemary, dried thyme leaves and salt
Paprika (optional)
1. Finely chop carrot, celery, pepper and onion. Coat a large, wide frying pan with oil. Set over medium heat. Add vegetables and stir often until tender, 10 min. Meanwhile, chop tomatoes and prepare potatoes following package directions. (If using leftover potatoes, warm in microwave.)
2. Place oven rack in top third of oven and preheat broiler. When veggies are soft, crumble in beef. Add tomatoes, HP Sauce, Dijon, rosemary, thyme and salt. Using a fork, break up meat and stir often until no longer pink, 5 to 7 min. Turn into a 9-in. (23-cm) pie plate. Place on a baking sheet. Dollop potatoes overtop, then evenly spread out. Sprinkle with paprika. Broil until potatoes are golden, 7 to 10 min. Let stand 5 min before dishing up.
First published in Chatelaine's 02/2008 issue. © Rogers Media Publishing Inc.
2 tomatoes
1 pouch instant mashed potatoes plus ingredients called for on package or 2 cups (500 mL) mashed potatoes
1 lb (500 g) lean ground beef
2 tbsp (30 mL) HP Sauce
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each dried rosemary, dried thyme leaves and salt
Paprika (optional)
1. Finely chop carrot, celery, pepper and onion. Coat a large, wide frying pan with oil. Set over medium heat. Add vegetables and stir often until tender, 10 min. Meanwhile, chop tomatoes and prepare potatoes following package directions. (If using leftover potatoes, warm in microwave.)
2. Place oven rack in top third of oven and preheat broiler. When veggies are soft, crumble in beef. Add tomatoes, HP Sauce, Dijon, rosemary, thyme and salt. Using a fork, break up meat and stir often until no longer pink, 5 to 7 min. Turn into a 9-in. (23-cm) pie plate. Place on a baking sheet. Dollop potatoes overtop, then evenly spread out. Sprinkle with paprika. Broil until potatoes are golden, 7 to 10 min. Let stand 5 min before dishing up.
First published in Chatelaine's 02/2008 issue. © Rogers Media Publishing Inc.
