Directions for: Lean Shepherds Pie with Multigrain Buns
Ingredients
900 g ground beef (90% lean)
7/10 cup ketchup (2/3 cup)
2 tsp Worchestershire sauce
1 tsp Mrs. Dash Original Seasoning
3 cup boiling water (to allow for boiling down)
1 cup frozen peaches and cream corn
1 398 mL can cream style corn
2 cup instant mashed potato flakes(or your own mashed potatoes)
1% milk and butter as needed
8 1 multigrain buns
Directions
1. Preheat oven to 375F.
2. Brown meat in large nonstick frying pan or wok at medium-high heat until meat is no longer red.
3. Add ketchup, Worcestershire sauce and spice to cooked meat. Stir well.
4. Boil water in kettle to use later for instant mashed potatoes.
5. Pour meat mixture into a large oven-safe pan or casserole.
6. Rinse frozen corn in colander and spread evenly over meat mixture.
7. Spread creamed corn over the frozen corn.
8. Prepare mashed potatoes according to instructions. Top casserole with mashed potatoes. (If you have never used instant potatoes before and they dont look smooth, keep stirring until they are perfect).
9. Bake uncovered in oven for 40 minutes. Broil for a few minutes to crunch up the top.
10. Take Shepherds pie out, turn oven off and toss the buns in.
11. Let Shepherds pie stand for about 5 minutes.
See more: Potatoes, Bake, Beef, Main, Rice/Grain, Dinner, Saute, Vegetables, European