Name: Hearty Shepherd's Pie with Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw ground beef 93%; 0.5 medium raw potato; 1 cup raw cauliflower florets; 1 tsp olive oil; 0.25 cup raw onion; 0.5 cup raw carrots; 0.25 cup frozen peas; 1 tbsp tomato paste; 0.25 cup beef broth; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

Instructions

Prep 15 min · Cook 25 min

Peel the potato and cut into 1-inch chunks. Place the potato and cauliflower florets in a pot of water, bring to a boil, and cook for 12-15 minutes until very tender.
While the vegetables boil, heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and carrots, sautéing for 5 minutes until softened.
Add the raw ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute.
Stir the tomato paste, beef broth, frozen peas, sea salt, black pepper, and dried thyme into the meat mixture. Simmer for 5 minutes until the sauce thickens slightly.
Drain the cooked potato and cauliflower. Mash them together until smooth, adding a splash of broth if needed to reach a creamy consistency.
Spread the mash evenly over the beef mixture in the skillet. Use a fork to create ridges on top.
Place the skillet under the broiler for 3-5 minutes until the peaks of the mash are golden brown and crispy.

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Ingredients

Instructions

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