Shepherd's Pie Recipe

Delicious variation on an old favorite. This tasty recipe is an easy way to create an entire meal in one dish and great for using up leftovers.
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  • 1 1/2 pounds roast beef - cooked and cut into cubes, leftovers work great for this
  • 3 tablespoons olive oil
  • 1 onion - small, chopped
  • 1 tablespoon prepared minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • 1/3 cup all purpose flour
  • 1 cup beef broth
  • 2 cups Carribean blend frozen vegetables
  • 1 teaspoon Worcestershire sauce
  • 12 potatoes
  • salt and pepper to taste
  • 1 cup colby jack cheese - shredded
Container:greased 2 quart baking dish, skillet
30 mins
30 mins
  • Preheat oven 375° F.
  • In large skillet, add the olive oil, onions, garlic, thyume, sage and cumin. Saute until the onions are translucent.
  • Add in the chopped roast beef and cook until warmed through.
  • Add flour and continue cooking 1 to 2 minutes. Slowly add broth. Bring to a full boil, then reduce heat and simmer 8-10 minutes.
  • Stir in mixed vegetables and remove from heat. Add salt and pepper to taste. Pour into baking dish.
  • Prepare instant potatoes or use leftover mashed potoates.
  • Spread potatoes over meat mixture.
  • Top with grated cheese.
  • Bake 25 minutes or until cheese has melted and potatoes are a light golden brown.
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