Shepherd's Pie

I had half a bag of baking potatoes sitting around and I needed to use it up.  I was craving some beef too and I knew that Shepherd’s Pie is a great way to sneak veggies in for the boys (I really mean the hubby). I’d say that this dish is well-rounded for those meat and potato lovers in your life.

Shepherd’s Pie ~ adapted from Spoon It On

2 lbs. ground beef
1 medium cooking onion, chopped
3 cups of frozen vegetables
1 Tbsp. Tuscan seasoning (I made it from the The Eat-Clean Diet Cookbook , you can use Italian seasoning)
1/2 tsp. ground pepper
1 beef bouillon pack
3 heaping Tbsp Trio brown gravy mix
1/4 cup flour (or more for gravy/sauce)
1 cup water
10 small baking potatoes, peeled, cooked and mashed (see directions below)
1 egg
3 tbsp. butter
1 cup milk

Heat large non-stick skillet on medium heat. Cook ground beef and onion until beef is cooked through. Add Tuscan seasoning, pepper, and beef bouillon. Stir until combined. Mix gravy mix with cold water to make a slurry and stir into meat mixture. Sprinkle flour over meat and stir. Bring to a slight boil. Add more water or flour to make the gravy to desired consistency. Add vegetables and cook on low heat for about 10 minutes.
In a separate pot, boil potatoes until a fork can go through it easily. Drain and add milk and butter to potato and mash until smooth. In a small bowl, beat the egg and pour half of the egg into the mash potato. You do not need to add salt to the potatoes. Turn beef mixture into a 9 x 13 inch roasting pan and top with mash potatoes, spreading evenly over meat mixture. Pour the remaining egg on potatoes and spread evenly again. Use a fork to score a pattern over the potatoes. Bake at 375 for approximately 30 - 40 minutes, or until browned.

Before going into the oven

Ta da! It was really delicious!