Classic Beef Shepherd’s Pie
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Step 1Prepare Classic Beef Gravy.
Classic Beef Gravy:
Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in 2 cups reduced-sodium beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low heat; cook 2 to 3 minutes until thickened. Stir in 1 teaspoon beef bouillon granules and 1/4 teaspoon pepper. Season with salt, as desired.
Step 2Preheat oven to 450°F. Heat 10 to 12 inch cast iron or nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables and pepper.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 3Top beef mixture with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 20 to 25 minutes or until bubbly and cheese begins to brown. Let stand 10 minutes before serving.
Cooking Tip: Shepherd's Pie can also be baked in a 2-quart baking dish. Following step 1, transfer meat mixture to baking dish and top with potatoes and cheese. Baking times are the same.
Nutrition information per serving: 408 Calories; 171 Calories from fat; 19g Total Fat (10 g Saturated Fat; 6 g Monounsaturated Fat;) 112 mg Cholesterol; 690 mg Sodium; 30 g Total Carbohydrate; 4.7 g Dietary Fiber; 31 g Protein; 4.1 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.1 mg Zinc; 23.7 mcg Selenium; 101.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.