Name: Classic Shepherd's Pie with Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6.5 oz raw ground beef 93% lean; 0.5 medium raw potato; 0.5 cup raw carrots; 0.25 cup frozen peas; 0.5 cup raw yellow onion; 1 tsp olive oil; 0.25 cup beef broth; 1 tsp tomato paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 clove raw garlic

Nutrition

Per serving

501 calories

Protein: 43g; 34% of calories
Carbs: 38g; 30% of calories
Fat: 20g; 36% of calories

Instructions

Prep 15 min · Cook 35 min

Peel and chop the raw potato into small cubes; place in a pot of water and boil until tender, about 12 minutes.
Preheat your oven to 400°F.
In a skillet over medium heat, add the olive oil and sauté the raw yellow onion, raw carrots, and minced raw garlic until the onion is translucent.
Add the raw ground beef to the skillet, breaking it apart with a spoon, and cook until browned.
Stir in the tomato paste, sea salt, black pepper, dried thyme, and beef broth; simmer for 5 minutes until the liquid reduces slightly.
Stir the frozen peas into the beef mixture, then remove from heat.
Drain the cooked potatoes and mash them thoroughly, using a tablespoon of the beef broth if needed for a smoother consistency.
Pour the meat and vegetable mixture into a small oven-safe baking dish.
Spread the mashed potatoes evenly over the top and bake for 20 minutes until the edges are bubbling and the top is golden.

Nutrition

Ingredients

Instructions

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