Classic Shepherd’s Pie with Mexican Mix

Cooking Method

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  1. Peel, and cube potatoes. Place in boiling water until soft or place in the Instant Pot using these directions.
  2. Drain potatoes. Mash with potato masher and mix with butter, Lawry's seasoning, salt, pepper, and milk Cover with foil; set aside.
  3. Brown ground beef in stock pot over medium heat breaking it up as it cooks.
  4. Stir in flour, garlic and cook for 1 minute. Stir in tomato paste.
  5. Stir in beef stock, bay leaves, soy sauce, salt, pepper, and crumble a beef bouillon cube.
  6. 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.
  7. Stir in frozen vegetables. Mixture will thicken release once frozen vegetables thaw.
  8. Pour into a 9×13casserole dish. Spread mashed potatoes on top. Gently rake a fork over the potatoes to make the topping look rustic.
  9. 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