In the Kitchen: Shephard's Pie

By WKTV News

WKTV - We are wrapping up our $5 meal challenge with a dish that is sure to warm you up on a cold, winter's night.  And it will cost you less than $5/person to make!

Shepherd's Pie (adapted from Eating Well magazine)

By:  Joe Silberlicht 


1 pound white or Yukon Gold Potatoes, peeled and cut into 1" chunks

1/2 cup buttermilk

1 Tbsp. Butter

3/4 tsp. salt, divided

1/2 tsp. freshly ground pepper, divided

1 Tbsp. Extra Virgin Olive Oil

1 large onion, diced

1/2 cup finely diced carrot

1 Tbsp. water

3/4 cup corn kernels, fresh or frozen

1/2 tsp. dried thyme

3 Tbsp. all-purpose flour

2 cups vegetable broth

1 pound ground beef, sauteed until browned (or 1 1/2 cups cooked or canned lentils for a vegetarian version) 


Put potatoes in a saucepan, cover with water by 2" and bring to a simmer over med-high heat.  reduce to medium, partially cover and cook until tender, 10-15 minutes.  Drain, return potatoes to pot, add butter, buttermilk, and 1/4 tsp. each of salt and pepper.  Mash until smooth and set aside. 

Heat oil in large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally until softened, 3-5 minutes.  Stir in corn thyme and remaining salt and pepper.  Cook for

2 minutes, stirring occasionally. Sprinkle with flour, stir to coat. 

Stir in broth. Bring to a simmer and stir for one minute. Add cooked ground beef (or lentils) and stir constantly for 2 minutes. 

Put mixture into a small (8") broiler safe casserole or individual ramekins sprayed with cooking spray. Top with the mashed potates.

Broil until lightly browned in spots, 6-10 minutes.

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