Shepherd's Pie
Shepherd's pie goes by a variety of names and typically includes ground beef topped with mashed potatoes. Save time at dinner by putting this dish together in the morning and storing in the refrigerator until ready to bake.
Equipment
- Cutting Board
- Knife
- Peeler
- Medium Pot
- Large Saute Pan
- Casserole Dish
- Vegetable Oil
- Salt
- Pepper
- Red Wine (Optional)
Ingredients (2 Servings)
- 1 pkg Ground Beef, 10 ozw
- 1 each Shallot
- 1 clove Garlic
- 1 sprig Thyme
- 1/4 sprig Rosemary
- 1/2 tsp Paprika
- 1 pkt Beef Stock
- 1 tbsp Tomato Paste
- 1 cup Peas & Carrots, frozen
- 1.5 lbs Mashed Potato Prepared
Instructions
- Preheat oven to 425F. Wash and peel Yukon gold potatoes and cut into 1.5" pieces. In a heavy bottomed pot, add potatoes and cover with water so that the quantity of water is two times that of the potatoes. Bring to a boil, reduce heat to medium and simmer until the potatoes are very tender, about 15 minutes.
- Drain potatoes thoroughly, return to pot and mash potatoes until all lumps are removed. Add rice milk, margarine, and season to taste with salt and pepper.
- Dice 1/2 | 1 onion, and mince garlic. Chop thyme and rosemary leaves and save for later. Heat 1T | 2T oil in large saute pan until hot. Saute onion and garlic for 2-3 minutes.
- Add ground beef and cook until meat is browned and cooked through, 5-6 minutes. Add tomato paste and cook for additional 1 minute. Add 1/2C | 1C red-cooking wine (optional), coconut aminos, and 1C | 2C chicken stock (recipe on package), chopped thyme, rosemary, and peas & carrots. Continue to cook for an additional 3-4 minutes.
- Transfer beef mixture into casserole dish, cover with a layer of Yukon Gold mashed potatoes. Season top with 1/2t | 1T paprika, salt and pepper.
- Bake for approximately 25-30 minutes or until potatoes are golden brown and internal temperature is 165F. Remove from the oven and let cool for 5 minutes. Serve & Enjoy!
Recipe Notes:
Cooking with wine enhances the flavor of your dish by helping release molecules and dissolving fats. Use cooking wine or regular wine and cook until the sauce thickens to cook off the alcohol.
Other Items Needed;
Prussiate Of Soda (anti-caking Agent)]], Beef (22.5%), Peas (6.3%), Red wine (5.8%) (Sulphites), Carrots (2.9%), Broth Concentrate Beef (2.2%) [BEEF STOCK, MALTODEXTRIN, NATURAL
FLAVOR, SUGAR, BEEF FAT, SALT, YEAST EXTRACT, AND XANTHAN GUM.], Blended Vegetable Oil (2.2%) [Canola Oil, Extra Virgin Olive Oil], Tomato paste (1.9%), Shallots (1.6%), Garlic
(0.24%), GROUND BLACK PEPPER (0.11%) [BLACK PEPPER], Paprika (0.09%), Rosemary (0.06%), Thyme (0.03%), Kosher salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]
- Vegetable Oil
- Salt & Pepper
Prussiate Of Soda (anti-caking Agent)]], Beef (22.5%), Peas (6.3%), Red wine (5.8%) (Sulphites), Carrots (2.9%), Broth Concentrate Beef (2.2%) [BEEF STOCK, MALTODEXTRIN, NATURAL
FLAVOR, SUGAR, BEEF FAT, SALT, YEAST EXTRACT, AND XANTHAN GUM.], Blended Vegetable Oil (2.2%) [Canola Oil, Extra Virgin Olive Oil], Tomato paste (1.9%), Shallots (1.6%), Garlic
(0.24%), GROUND BLACK PEPPER (0.11%) [BLACK PEPPER], Paprika (0.09%), Rosemary (0.06%), Thyme (0.03%), Kosher salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]
Nutrition
Serving: 22.4ozwSodium: 430mgCalcium: 150mgSugar: 9gFiber: 8gPotassium: 1920mgCholesterol: 100mgCalories: 890kcalTrans Fat: 2gSaturated Fat: 14gFat: 52gProtein: 34gCarbohydrates: 68gIron: 6.6mg
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