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shepherd’s pie meatballs & mashed potatoes


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Servings: 4


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Step 1

Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender, but not mushy. Drain then return empty pot to stove over low heat. Melt butter in milk then season with salt & pepper. Add drained potatoes then mash until smooth. Turn off heat then place a lid on top of the pot to keep potatoes warm.

Step 2

Preheat oven to 400 degrees. Combine meatballs ingredients in a large bowl then mix with hands until just combined. Divide mixture into quarters then roll four meatballs out of each quarter. Place meatballs onto a non stick-sprayed cooling rack set atop a foil-lined baking sheet then bake for 20-22 minutes, or until cooked through.

Step 3

Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth. Cook until mixture is golden brown, about 2 minutes. then slowly stream in beef broth while whisking constantly. Add soy sauce and Worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and bubbly, about 5-7, minutes stirring often. Add frozen vegetables and lots of pepper then cook until vegetables are tender and heated through, about 2-3 minutes.

Step 4

Scoop mashed potatoes onto plates then top with 4 meatballs and a scoop of gravy and serve.

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