Print Recipe
Roasted Garlic and Rosemary Topped Potatoes Shepherd’s Pie
Shepherd’s pie is a favorite in England. This fancied up version is easy and full of flavor. See the recipe for Roasted Garlic and Rosemary Mashed Potatoes.
Instructions
  1. Preheat oven to 350° and coat a 1 ½-quart baking dish with cooking spray. Have a recipe of Roasted Garlic and Rosemary Mashed Potatoes prepared or left over.
  2. Over medium high heat, heat a large nonstick skillet. Add beef and cook breaking into smaller pieces with a wooden spoon, until browned, about 7 to 8 minutes. Spoon beef into a large bowl and set aside. Return skillet to heat and add onion, garlic and basil. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add wine and tomatoes and cook until mixture is slightly thickened, about 2 minutes. Stir in peas and carrots and cook until thawed, about 2 minutes. Stir in broth and tomato paste. Cook until thickened, about 1 minute. Remove from heat. Stir in beef, salt and pepper. Turn into prepared baking dish. Spread Roasted Garlic and Rosemary Mashed Potatoes evenly over top of beef mixture.
  3. Bake until filling is bubbling up around the edges of the baking dish, about 20 minutes. Switch oven to broil and broil until top is lightly browned, about 1 to 2 minutes. Let stand 5 minutes before serving.
Recipe Notes

Nutritional Analysis per serving:  330 calories, 21 g protein, 35 g carbohydrates, 12 g fat, 4 g saturated fat (31% of calories from fat), 46 mg cholesterol, 5 g fiber, 433 mg sodium.

Share this Recipe