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Ingredients
| ground beef: 1 lb |
| onions (chopped): 3/4 cup (chopped) |
| garlic: 2 cloves (minced) |
| vegetable oil: 3 Tbl (divided) |
| white mushrooms: 1 cup (chopped) |
| canned tomato paste: 1 Tbl |
| soup - beef broth: 1/2 cup |
| horseradish sauce: 2 tsp |
| ground mustard: 1 tsp |
| salt: 1 1/2 tsp (divided) |
| black pepper: 1/4 tsp |
| green bell pepper (chopped): 1/2 cup (diced) |
| red bell pepper (chopped): 1/2 cup (diced) |
| russet potatoes: 8 whole potatoes (peeled and cubed) |
| 2% milk: 1/3 cup (hot) |
| cheddar cheese (shredded): 1 cup (shredded) |
| eggs: 2 (whites) |
Connie's Shepherd's Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- In a large skillet, brown beef, onion, and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes, drain.
- Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meet mixture.
- Pour into a greased 11x7x2 baking pan, set aside. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture.
- Cook potatoes in boiling salted water until tender, drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer.
- Bake, uncovered at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 20 minutes longer or until meat layer is bubbly.