Erica Roby Ground Beef Shepherd's Pie

Ingredients:

• 1 lb. Ground Beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• ¼ cup milk
• 2 tablespoons butter
• 1 cup shredded cheddar cheese
  

COOKING:

1. Prepare grill for indirect grilling; aim for medium heat, about 350-375°F (175-190°C).
2. While grill is preheating, prepare filling. In a large skillet over medium heat, cook the Ground Beef, onions, and garlic until the meat is well browned and the onions are tender. Drain.
3. Stir in the mixed vegetables, beef broth, tomato paste, Worcestershire sauce, and salt and pepper. Simmer 10-15 minutes, while you prepare the mashed potatoes.
4. For the mashed potatoes, boil potatoes until tender. Drain and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper.
5. Take a grill-safe baking dish and spread the meat mixture on the bottom. Top with mashed potatoes, spreading evenly to edges to seal in the meat below. Sprinkle top with shredded cheddar cheese.
6. Place the baking dish on the grill, in the area set up for indirect grilling. Close the lid and cook 25-30 minutes, or until filling is hot and bubbly and cheese is melted and slightly browned.
7. Carefully remove the shepherd’s pie from the grill (the dish will be hot). Cool slightly before serving.

Nutrition information per serving, 4 servings: 683 Calories; 24.0 g Total Fat (12.5 g Saturated Fat; 0.3 g Trans Fat; 1.1 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat); 128.0 mg Cholesterol; 598.0 mg Sodium; 77.0 g Total Carbohydrate; 5.9 g Dietary Fiber; 9.4 g Total Sugars; 0.0 g Added Sugars; 41.0 g Protein; 288.0 mg Calcium; 4.3 mg Iron; 1572.0 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 8.9 mg Niacin; 1.3 mg Vitamin B6; 3.2 mcg Vitamin B12; 510.0 mg Phosphorus; 8.4 mg Zinc; 31.6 mcg Selenium; 149.1 mg Choline