Shepherd's pie

Shepherd's pie is a great comfort food. Potatoes, ground beef, and veggies make this a satisfying meal. It is easily made gluten free which is even better! It is up to you on what veggies you put in it. I chose to use carrots, onion, corn, and green peas. I use the leanest ground beef I can find. (97/3)

Now for the recipe-

1 1/2 pounds of extra-lean ground beef
1 onion, chopped
2 cups of your choice of veggies (carrots, celery, corn, peas, etc.)
1 tablespoon of olive oil
1 1/2-2 cups potatoes
1/2 cup beef broth
1 teaspoon Worcestershire sauce
salt and pepper to taste
cornstarch dissolved in water to thicken gravy


Peel and quarter potatoes, boil in salted water until tender.

While the potatoes are cooking coat large frying pan with olive oil.

Saute onions in olive oil. Add vegetables according to cooking time. Carrots first, then softer vegetables after carrots are mostly cooked.

Add ground beef and brown until no longer pink. Add salt, pepper, and Worcestershire sauce. (I add quite a bit more Worcestershire sauce than this recipe calls for because we really like it. I use more like 2 tablespoons.) Add 1/2 cup of beef broth and cook uncovered over low heat for 10 minutes. Gradually begin adding cornstarch (dissolved in water) to thicken the sauce into a gravy. I didn't thicken mine quite as much as I would have liked, but it still tasted fine.

Mash your potatoes. (I use a stand mixer for mine, but you can easily do this with a potato masher that you can find in a grocery store if you do not have a stand mixer.) I throw in 2 teaspoons of unsalted butter and salt and pepper in mine as well.

Place beef and veggies in a baking dish. Distribute mashed potatoes evenly over the top.

Cook in a 400 degree oven until bubbling and brown. (about 25-30 minutes) Broil for the last 5 minutes to brown the potatoes.