DESCRIPTION
This is an easy way to make Shepherd’s pie for two people. If you’d like, you can add 1/4 cup of shredded cheese to the potato mixture when you add the butter.
Ingredients
- 2 medium Russet potatoes
- 1/2 lb. ground beef
- 3/4 tsp. salt, divided
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 Tbsp. all-purpose flour
- 1/2 cup low-sodium beef stock
- 1 tsp. Worcestershire sauce
- 1/2 cup frozen mixed vegetables, thawed
- 1 Tbsp. unsalted butter
- 1–2 Tbsp. milk
Instructions
- Preheat broiler.
- Stab each potato in a few places with fork. Put them on a plate and in the microwave. Cook on high 5 minutes. Test if they’re cooked by poking on both sides with a fork. If it goes in easily, potatoes are done. If not, flip and cook for an addition 1-2 minutes. Then set potatoes aside to be cool enough to handle while you cook the meat mixture.
- Heat a medium skillet over medium-high heat. Add ground beef and stir to break up. Add 1/2 teaspoon of the salt, the pepper, and garlic powder. Cook stirring occasionally until cooked through, about 5-6 minutes. Drain off fat if needed.
- Sprinkle meat with flour then stir. Stir in beef stock, Worcestershire sauce, and vegetables. Stir occasionally until it comes to a simmer and thickens, about 2-3 minutes.
- Cut potatoes in half and scoop out middle, keeping a ½ inch edge. Place potato filling into bowl. To the potato add butter, salt, and 1 tablespoon of milk. Mash. Add more milk if desired.
- Fill hollowed out potatoes with meat filling. Top with mashed potatoes.
- Place on baking sheet and broil until the tops are brown, about 3-4 minutes.
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