Preheat oven to 400 degrees. Grease a 2-quart broiler-safe baking dish; set aside. Cook potatoes in boiling water in a large pot 25 to 30 minutes or until tender; drain. Meanwhile, melt 6 tablespoons butter in a skillet over medium heat. Cook until butter foams and turns golden brown, swirling occasionally. Remove from skillet; set aside.
We love how easy this version of Shepherd's pie is. Start with a base of Hy-Vee beef and vegetable soup and add a few mix-ins. Then, top with our recipe for mashed potatoes made with brown butter.
Servings and Ingredients
|2 lbs. Hy-Vee One Step russet potatoes|
|8 tbsp. Hy-Vee salted butter, divided|
|⅔ c. Hy-Vee whole milk, warmed|
|1 tsp. Hy-Vee salt, divided|
|¼ tsp. Hy-Vee ground black pepper, divided|
|1 ½ lbs. 85%-lean ground beef|
|1 (16-oz.) container Hy-Vee beef vegetable soup|
|Fresh rosemary, chopped, for garnish|
Things To Grab
- 2-quart broiler-safe baking dish
- Large pot
- Potato masher
Peel potatoes; return to pot. Add brown butter; mash potatoes. Add milk 3/4 teaspoon salt and 1/8 teaspoons pepper. Mash until smooth.
Cook beef in skillet over medium heat until browned; drain. Stir in soup and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; heat through. Transfer to prepared dish. Spread potatoes on top. Bake 20 minutes. Remove from oven.
Preheat broiler. Melt remaining 2 tablespoons butter; brush on potatoes. Broil 5 minutes or until potatoes are golden. Let stand 10 minutes. Garnish with rosemary, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 75mg
- Sodium: 450mg
- Total Carbohydrates: 14g
- Protein: 19g