Shepherd’s Pie
Servings
Prep Time
4
20
Cook Time
25
Servings
Prep Time
4
20
Cook Time
25
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
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.