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Steps
1
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
3
Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot.
4
Add beef to skillet; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
5
In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish.
6
Spread mashed potatoes over beef mixture.
7
Bake 20 minutes or until golden brown.
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Traditionally, shepherd’s pie is made with lamb (hence the name). However, as the dish gained wider popularity outside of its native English homeland (where using beef would make this a cottage pie), beef became a common substitute, especially in America where it’s more widely available than ground lamb.
Refrigerated mashed potatoes cut a ton of prep time off of this recipe and are good to keep on hand. Try any flavored, refrigerated mashed potatoes to top this main-dish pie.
Looking for a few more ways to turn a pound of ground beef into dinner? Check out the rest of Betty’s kitchen-tested ground beef recipes.
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