05 Feb Shepherd’s Pie
Need a recipe to use up leftovers from the holidays? A shepherd’s pie is an easy dish to assemble and this comfort food classic is super flexible and delicious. I had some leftover mashed potatoes, fresh herbs, and veggies that I wanted to use up. To boost fibre and nutrients I mixed in some sweet potatoes to the mashed potatoes I already had. You can use all sweet potatoes if you want!
| Prep Time | 20 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 1 lb extra lean ground beef you can also use turkey or lamb
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tsp finely grated ginger
- 1 tbsp flour
- 1/2 cup sodium free broth
- 2 tbsp worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp each of freshly chopped thyme and rosemary
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1 cup frozen veggies of your choice - i used leftover carrots, frozen peas and corn
- 2 cups mashed sweet potatoes boil or steam potatoes and add some butter and a splash of milk when mashing
- sprinkle of shredded cheddar cheese
Ingredients
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Instructions
- Sauté ground beef in a skillet add ginger and garlic until beef is cooked.
- Add in chopped onions and sauté for a few minutes until onions are soft.
- Add in broth, salt herbs and Worcestershire sauce, cook for a few minutes until sauce thickens.
- Stir in flour and cook for a few more minutes.
- Add in tomato paste and cook until everything is nicely combined.
- Transfer to a heat safe casserole dish. Add in a layer of veggies and top with mashed potato/sweet potato.
- Top with a sprinkle of black pepper and cheese and bake in oven at 350 for 25 minutes.
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