Cooking Light’s Speedy Shepherd’s Pie


Hello happy faces,

I love Fall. The leaves turning colors, the temperatures getting chilly.  It’s perfect. I love walking in the morning, feeling the cold air on my face, the quietness of my town before it wakes up. It’s so peaceful, so beautiful.

With this season brings stick to your ribs meals.  And this shepherds pie is no exception. And,  it’s so quick to make.  Perfect for those busy weeknights! wpid-20151005_173437-1.jpg

Courtesy of Cooking Light/Oct 2015


  • 1 lb 93%lean ground beef
  • 1 cup finely chopped carrots
  • 1 onion, chopped
  • 4 garlic cloves,  minced
  • 2 Tbsp unsalted tomato paste
  • 1 cup beef stock, divided
  • 2 tsp cornstarch
  • 2 tsp  Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 3/8 kosher salt
  • 1 1/2 cups frozen green peas
  • 4 servings instant mashed potatoes,  prepared


  1. Preheat oven to 500 °.
  2. Place beef in large skillet over medium-high heat; cook for 5 minutes or until browned,  stirring to crumble.
  3. Add carrot, onion, and garlic to pan; cook for 2 minutes.
  4. Stir in tomato paste; cook for 30 seconds.
  5. Combine 1/4 cup beef stock and cornstarch in a small bowl,  stirring to mix.
  6. Add cornstarch mixture, remaining 3/4 cup  broth, Worcestershire sauce, pepper and salt to pass.
  7. Stir in peas.
  8. Cook 2 minutes or until slightly thickened.
  9. Place beef mixture in a 2 – quart baking dish. Top evenly with potatoes.
  10. Bake for 5 minutes.

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