An easy and quick Shepherds Pie that you can make on a budget!
- 1 1/2 lbs Russet Potatoes
- 1 1/2 lbs Ground Beef
- 1/2 can Corn
- 1/2 can Peas
- 1 tbsp Basil
- 2 tbsp Worcestershire Sauce
- 1 tbsp Butter
- 3/4 cup Low FODMAP Milk
- Shredded Cheese (to taste)
- Salt (to taste)
- Pepper (to taste)
Potato Prep
Skin and chop all potatoes into 1 inch cubes.
Boil potato cubes in water until soft.
Drain potatoes and put in mixing bowl.
Mix in Milk, Butter, & Shredded Cheese (your preference for amount of cheese) while mashing the potatoes until all clumps are gone.
Add salt and pepper to taste.
Beef Prep
Stove top fry the ground beef until nearly brown.
Drain fat and drippings from the pan.
Mix in Worcestershire Sauce, Basil, Salt & Pepper.
Continue cooking until fully browned and remove from heat.
Combining & Baking
Preheat oven to 350F.
Layer meat and vegetables together in a baking pan or bowl. If you're using a bowl, you can make multiple layers.
On top of the meat/veggie mix, lay an even layer of mashed potatoes.
Bake for 20 minutes or until mashed potatoes are desired crispiness.