Cheesy Beef Shepherd's Pie Topped with Potatoes | DFM | DFM

Name: Cheesy Beef Shepherd's Pie Topped with Potatoes | DFM | DFM
Ingredients: 2 1/2 lb (1.25 Kgs) yellow-fleshed potatoes, peeled and cut into chunks (about 6); salt; pepper; 2 cups (500 mL) milk, divided; 3/4 cup (175 mL) shredded Canadian Cheddar Cheese, divided; 2 lb (1 Kg) lean ground beef; 4 cloves garlic, finely chopped; 1 large onion, chopped; 1 1/2 tsp (7 mL) dried Italian herb seasoning; 3 Tbsp (45 mL) all-purpose flour; 1 can (19 oz/540 mL) can stewed tomatoes; 1/2 cup (125 mL) barbecue sauce, divided (approx); 2 cups (500 mL) frozen peas, corn or small-cut mixed vegetables; 1/2 tsp (2 mL) hot pepper sauce; Choose a thick, bold-flavoured barbecue sauce for the best flavour in this recipe.; You can prepare this Shepherd’s pie ahead.; Let potatoes and beef filling cool separately, then assemble in the baking dish.; Cover and refrigerate for up to 1 day.; Reheat, covered in foil, for 45-60 minutes until hot in the center, then uncover and bake for about 15 minutes, or until slightly browned.; Sprinkle with cheese and proceed with the recipe.; Replace barbecue sauce with 2 tbsp (30 mL) Worcestershire sauce and/or use spicy or chili-flavoured stewed tomatoes in the filling.

dairyfarmersmb.ca

Are you a fan of shepherd's pie? You'll love our cheesy beef shepherd's pie topped with potatoes! Try this recipe of Dairy Farmers of Manitoba!

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Ingredients

2 1/2 lb (1.25 Kgs) yellow-fleshed potatoes, peeled and cut into chunks (about 6)
salt
pepper
2 cups (500 mL) milk, divided
3/4 cup (175 mL) shredded Canadian Cheddar Cheese, divided
2 lb (1 Kg) lean ground beef
4 cloves garlic, finely chopped
1 large onion, chopped
1 1/2 tsp (7 mL) dried Italian herb seasoning
3 Tbsp (45 mL) all-purpose flour
1 can (19 oz/540 mL) can stewed tomatoes
1/2 cup (125 mL) barbecue sauce, divided (approx)
2 cups (500 mL) frozen peas, corn or small-cut mixed vegetables
1/2 tsp (2 mL) hot pepper sauce
Choose a thick, bold-flavoured barbecue sauce for the best flavour in this recipe.
You can prepare this Shepherd’s pie ahead.
Let potatoes and beef filling cool separately, then assemble in the baking dish.
Cover and refrigerate for up to 1 day.
Reheat, covered in foil, for 45-60 minutes until hot in the center, then uncover and bake for about 15 minutes, or until slightly browned.
Sprinkle with cheese and proceed with the recipe.
Replace barbecue sauce with 2 tbsp (30 mL) Worcestershire sauce and/or use spicy or chili-flavoured stewed tomatoes in the filling.