Name: Ground beef shepherd's pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, peeled and chopped; 2 tbsp nonfat milk; 3/4 tsp salt; 3 oz 99% lean ground turkey; 4 oz 93% lean ground beef; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 3 tbsp frozen peas; 1 clove garlic, minced; 1 tbsp tomato paste; 1/3 cup beef broth; 1 tsp Worcestershire sauce; 1 tsp dried thyme; 1/2 tsp black pepper; 8 olive oil cooking sprays

Instructions

Prep 20 min · Cook 25 min

Place potatoes in a small saucepan and cover with water. Bring to a boil and cook for 15 minutes until very tender. Preheat oven to 400°F.
While potatoes cook, coat a small ovenproof skillet with cooking spray over medium-high heat. Add the ground beef and ground turkey, cooking for 5 minutes and breaking it apart with a spoon until browned. Done when opaque and browned, 165°F.
Add the onion, carrot, and garlic to the skillet. Cook for 5 minutes until the vegetables begin to soften.
Stir in the tomato paste, thyme, black pepper, and half the salt. Cook for 1 minute. Add the beef broth, Worcestershire sauce, and frozen peas. Simmer for 5 minutes until the sauce has thickened slightly.
Drain the potatoes and return them to the saucepan. Add the milk and the remaining salt. Mash until smooth.
Spread the mashed potatoes in an even layer over the meat mixture in the skillet. Use a fork to create decorative ridges on top. Bake for 10 minutes until the filling is bubbling and the potato peaks are lightly golden. Done when bubbling and golden.

Nutrition

Ingredients

Instructions

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