World Food Wednesday: Shepherd's Pie

Ingredients:

1.5 lb ground round

1 cup chopped onion

1/2 (8oz) package fresh mushrooms, sliced

1 garlic clove, minced

1 cup frozen peas, thawed

4 tsp beef bouillon granules

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp freshly ground pepper

1 tbsp all-purpose-flour

1 (14.5oz) can stewed tomatoes

1 bay leaf

2 tbsp red wine vinegar

1 (1 lb) pacakge baby carrots

1 tbsp butter

 1 lb russet potatoes, peeled and cooked

2.5 cups milk

1 cup shredded cheddar cheese

1 tbsp thyme leaves

1 tsp salt

1/4 tsp ground pepper

Directions:

1. Brown beef in a large non-stick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 tbsp drippings in skilled. Reduce heat to medium.
2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3 qt. baking dish or pan.
3. Place carrots and 1/4 cup water in a large microwave safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 8 to 10 minutes or until carrots are tender. Drain.
4. Stir in butter. Coarsely mash carrots with a potato masher.
5. Mash up cooked potatoes, mix together and mash with carrots, milk, and cheese until well blended.
6. Spoon potato mixture evenly over meat mixture, smoothing with back of spoon.
7. Bake at 400 degrees for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving. Yield: 8 servings.

Nutrition Facts:

Calories 403.3; Fat 15.4g (sat 6.4g, mono 6g, poly 0.7g); Protein 33.1g; Carb 31.8g; Fiber 5.1g; Chol 85.9mg; Iron 5.3mg; Sodium 1116.3mg; Calc 239.7mg.