This easy Shepherd’s Pie recipe proves that comfort food can be fast and delicious. Hearty ground beef and veggies are topped with fluffy mashed potatoes and cheese for a gluten-free casserole everyone loves.
Ingredients 1 pound white or russet potatoes,peeled and cut into about 1 inch chunks 1 pound ground beef 1/2 medium onion chopped (roughly 1/2 cup) 1 garlic clove, crushed or minced 3/4 cup tomato paste (one 6-ounce can) 1/4 cup Worcestershire sauce 1 1/2 cups beef broth 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans) 1/4 cup Greek yogurt or sour cream 1/4 cup milk 1 teaspoon kosher salt 1 cup shredded cheddar cheese, divided
Peel and cut the potatoes into small, 1-inch pieces. Add the potatoes to a pot of cold water, Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork-tender.
Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly.
Drain the potatoes and return to the pot. Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes.