Beef Shepherd’s Pie

Ingredients

• 1½ lb. ground beef
• 1 medium-size onion, chopped (about 1 cup)
• ½ (8-oz.) pkg. fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup frozen English peas, thawed
• 4 tsp. beef bouillon granules
• ½ tsp. salt
• ½ tsp. dried thyme
• ¼ tsp. freshly ground black pepper
• 1 Tbsp. all-purpose flour
• 1 (14½-oz.) can stewed tomatoes
• 1 bay leaf
• 2 Tbsp. red wine vinegar

Instructions

1. 1Preheat the oven to 400°F. Cook the ground beef in a large nonstick skillet over medium-high heat for about 10 minutes, stirring frequently until the meat is browned and crumbled with no pink remaining.
2. 2Use a slotted spoon to transfer the cooked beef out of the skillet, leaving 2 tablespoons of the meat drippings in the pan. Lower the heat to medium.
3. 3Sauté the chopped onion, sliced mushrooms, and minced garlic in the reserved drippings for 10 to 11 minutes until soft. Return the browned beef to the skillet along with the thawed peas, beef bouillon granules, salt, dried thyme, and black pepper.
4. 4Scatter the all-purpose flour evenly over the meat and vegetable mixture. Turn the heat up to medium-high and cook for 1 minute while stirring continuously. Cooking the flour briefly removes its raw taste.
5. 5Mix in the stewed tomatoes, bay leaf, and red wine vinegar, using a spoon to break apart any large tomato chunks. Drop the heat back to medium and simmer for about 3 minutes, stirring often until the sauce thickens slightly.
6. 6Discard the bay leaf. Pour the thickened meat mixture into a lightly greased 3-quart baking dish. Spread your prepared mashed potatoes in an even layer over the top, using the back of a spoon to smooth the surface.
7. 7Bake in the preheated oven for about 15 minutes until the casserole is completely heated through and bubbling. Let the dish rest for 5 minutes before serving so the filling can set slightly.

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