Shepard’s Pie
My Version of Shepard’s Pie for 2 made in a 7 inch square casserole dish, with Carrots, Peas, Lean Ground Beef, and Sour Cream in the Mashed Potatoes…
Shepard’s Pie
INGREDIENTS
- 1/2 pound lean ground beef
- 1/2 bag frozen peas, about 6 ounces
- 1/2 bag frozen carrots, about 6 ounces
- 1 teaspoon onion powder
- 1 teaspoon no salt original seasoning blend
- 1 teaspoon paprika
- 2 teaspoons corn starch
- 1 tablespoon dry minced onions
- salt and pepper to taste
- 1 can beef gravy
- 2 cups mashed potatoes, homemade, instant, or leftovers
- 2 tablespoons sour cream
- dried parsley
DIRECTIONS
- Preheat oven to 400°, spray a the casserole dish with cooking spray, set aside.
- In a skillet brown the ground beef, on medium heat, turn heat to low, drain fat if needed.
- Add the carrots and peas, next add all the seasonings and the corn starch. Stir until everything is blended together. Turn off heat.
- Pour beef and vegetable mixture into the prepared casserole dish. Next add the beef gravy and fold in to cover all the ingredients.
- Stir the sour cream and parsley into the mashed potatoes. Spread mashed potatoes evenly over meat mixture.
- Cover with lid or foil and place in the preheated oven for about 40 minutes, after about 30 minutes take off lid to brown the top.
- Set on a board or cooling rack. Allow to sit for 10 minutes before serving, serves about 2-3. Enjoy!
