Garlic Buttery Shepherd’s Pie
- 4 large potatoes, peeled and quartered
- 4 Tablespoons butter
- 1/4 cup milk
- 1 medium onion, chopped
- 1/2 cup diced carrots
- 1/2 cup corn
- 1/2 cup green peas
- 1 1/2 lbs ground round beef
- 1/2 cup beef broth
- 2 Tablespoons + 1 teaspoon of Veggie Season's™ Roasted Garlic Butter
- 2 teaspoons Worcestershire sauce
- Salt and Pepper
Place an oven rack in the center of the oven, then preheat to 400°F. Place the peeled and quartered potatoes in a medium sized pot. Cover with about an inch of cold water, add a teaspoon of Veggie Season’s™ Roasted Garlic Butter seasoning, bring to a boil, reduce to a simmer, and cook for about 20 minutes or until tender.
While the potatoes are cooking, melt the butter in a large sauté pan on medium heat.
Add the chopped onions and carrots and cook until tender, about 6 to 10 minutes.
Add the corn and green peas and cook for an additional 3 to 4 minutes.
Add the ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season to taste with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary, to keep the meat from drying out.
Drain the cooked potatoes and transfer them to a bowl.
Add the milk and remaining Veggie Season’s™ Roasted Garlic Butter seasoning and mash with potato masher until smooth.
Spread the beef mixture in an even layer in a large, buttered 8x13 casserole dish. Spread the mashed potatoes over the top of the ground beef, creating peaks as you go.
Place in the pre-heated 400°F oven and cook about 30 minutes or until browned and bubbling.
Recipe adapted from Simply Recipe’s Easy Shepherd’s Pie.