Speedy Shepherd's Pie
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A vegetable pie with a zesty ground meat crust and mashed potato-cheese topping.
INGREDIENTS
MEAT CRUST
1/2 cup fresh bread crumbs
1 tablespoon grated onion
1 egg, slightly beaten
2 tablespoons catsup
2 tablespoons milk
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon leaf thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beefVEGETABLE FILLING
1 package (16 ounces) frozen mixed vegetables in small pieces
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup beef broth
1/4 cup fresh bread crumbs
1/2 teaspoon leaf thyme, crumbled
Pinch of pepperPOTATO TOPPING
4 servings mashed potatoes made from instant mashed potato flakes
2 tablespoons grated Parmesan cheese
Preheat the oven to moderate (375 degrees).
PREPARE THE MEAT CRUST - Combine the bread crumbs, onion, egg, catsup, milk, mustard, thyme, salt, pepper and beef in a 9-inch pie plate. Pat the meat mixture around the bottom and up the sides of the plate in a uniform layer, keeping the meat inside the pie plate rim.
With aluminum foil under the pie plate to catch any fat drippings, bake the "crust" in the preheated oven for 15 minutes, or until the meat juices are clear when the meat is pierced with a fork. Using pot holders to hold the plate, carefully drain off the excess fat. Leave the oven temperature at 375 degrees.
Meanwhile, PREPARE THE VEGETABLE MIXTURE - Cook the vegetables in a saucepan following the package directions. Drain in a colander and set aside.
In the saucepan used to cook the vegetables, melt the butter over low heat. Stir in the flour until smooth. Stir in the broth until smooth. Bring to boiling over medium heat, stirring, until thick and bubbly. Stir in the vegetables, bread crumbs, thyme and pepper. Pour the mixture into the baked meat crust.
PREPARE THE POTATO TOPPING - Make mashed potatoes for 4 servings from instant mashed potato flakes, following the package directions and using water, milk and butter. Stir in the 2 tablespoons of Parmesan cheese. Spoon the mixture into a pastry bag fitted with a large star tip. Pipe a lattice design on the pie. (If the pastry bag filled with mashed potatoes is too hot to hold, let it cool slightly or wrap a kitchen towel around the bag to protect your hands.) Garnish the top with additional Parmesan cheese, if desired.
Bake in the preheated 375 dgree oven for 15 minutes, or until the topping is golden and the filling is hot.
Makes 6 servings