Classic Shepherd’s Pie with Mexican Mix
- Peel, and cube potatoes. Place in boiling water until soft or place in the Instant Pot using these directions.
- Drain potatoes. Mash with potato masher and mix with butter, Lawry's seasoning, salt, pepper, and milk Cover with foil; set aside.
- Brown ground beef in stock pot over medium heat breaking it up as it cooks.
- Stir in flour, garlic and cook for 1 minute. Stir in tomato paste.
- Stir in beef stock, bay leaves, soy sauce, salt, pepper, and crumble a beef bouillon cube.
- Simmer on stove top for 30 minutes. TIP: The sauce won't condense down anymore once the potatoes are added on top so keep cooking until desired consistency. If it's really liquidly, simply stir in more flour.
- Stir in frozen vegetables. Mixture will thicken release once frozen vegetables thaw.
- Pour into a 9×13casserole dish. Spread mashed potatoes on top. Gently rake a fork over the potatoes to make the topping look rustic.
- Melt butter and stir in grated parmesan cheese, and parsley. Spread over mashed potatoes .Bake at 350°F for 30 minutes. Allow to cool 15 minutes before serving.
Ingredients
- Miratorg Mexican mix
- ⅓ cup all-purpose flour
- ¼ cup tomato paste
- 2 ¼ cup beef stock
- 2 bay leaves
- 6 garlic cloves, minced (or 2 tsp garlic puree)
- ½ tablespoons soy sauce
- 1 beef bouillon cube, crumbled
- 1tsp salt
- ½ tsp ground black pepper
Mashed Potato Topping
- 1.3kg potatoes
- 5 tablespoons unsalted butter
- ⅓ cup milk (or half and half or cream)
- 2 tsp Lawry's seasoning
- ¾ tsp salt
- 1 tsp ground black pepper
