Meatball Shepherd's Pie

  • 2 lbs potatoes (about 2 large potatoes) peeled & chopped
  • 1/3 cup milk (or a little more or less depending on your preferred consistency)
  • 2 Tbsps butter
  • Salt & Pepper
  • 1 lb Mama Lucia Homestyle Meatballs
  • 2 Tbsps butter
  • 3 Tbsps flour
  • 14 oz beef broth
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 2 cups frozen vegetable medley

Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender.

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.

Preheat oven to 400 degrees.

Place meatballs onto a non-stick and sprayed baking sheet then bake for about 10 minutes, or until cooked through.

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 pour in beef broth, 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 a generous amount of pepper, then cook until vegetables are tender and heated through, about 3-4 minutes.

Scoop mashed potatoes into serving dish, lining bottom of sides. Top with vegetables with gravy.

Arrange meatballs on top of vegetables and serve.

Shredded cheese can be added before serving.