Shepherd’s Pie
Ingredients
- 1/2 lb ground beef
- 1/2 onion, diced
- Salt and pepper, to taste
- 2 tbsp flour
- 1/2 cup Carnation evaporated milk
- 1 1/2 cup beef stock
- 1/2 tsp thyme
- 1 lb frozen mixed veggies
- 2 lbs potatoes, peeled and cubed
- 1/2 cup evaporated milk
- 4 tbsp butter or margarine
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Brown ground beef and onion in a large skillet. Season with salt and pepper to taste. Stir in flour and cook for 2 minutes. Add evaporated milk and beef stock. Bring to a boil, reduce heat and simmer until thickened. Stir in thyme and veggies. Pour into a casserole dish.
- Meanwhile, place potatoes in a large pot and cover with water. Boil for 15-20 minutes, until potatoes are fork tender. Drain. Return potatoes to pot and mash. Stir in evaporated milk and butter or margarine until completely melted. Add garlic powder and season with salt and pepper to taste. Spread over beef mixture. Bake at 350 degrees for 25-30 minutes, until bubbly.
Notes
Again, we thought the evaporated milk added a subtle richness to the dish. We really enjoyed it made this way. Since the evaporated milk is thicker than whole milk, I was able to cut down on the amount of flour needed to make the gravy also.
Have you ever used Carnation Evaporated Milk for more than just baked goods? I’d love to hear your thoughts if you have.