Shepherd's Pie with a Potato-Buttermilk Ranch Crust
- Prep: 5 min
- Cook: 40 min
- Total: 45 min
- Servings: 6
4 cups mashed potatoes
1 tablespoon vegetable oil
1 pound ground lamb or turkey
kosher salt and freshly ground pepper, to taste
1 bag (10 ounces) frozen peas and carrots
Step 1Preheat oven to 375°F.
In a large bowl, combine the mashed potatoes with the dressing until smooth.
Heat oil in a large skillet over medium-high heat and cook the onions until they have softened and turn golden, about 5 minutes. Add the ground meat, generously season with salt and pepper, and cook, breaking up any clumps of meat with a wooden spatula, until the meat is browned, another 5 minutes.
If needed, drain any excess fat from the meat mixture, then stir in the frozen peas and carrots. Pour the mixture into a 1½-quart baking dish and spread mashed potatoes evenly over the top; bake uncovered for 30 minutes, or until golden.
For safe meat preparation, reference the USDA website.
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