Name: Ground beef shepherd's pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1/3 cup nonfat milk; 1 tsp salt; 1 3/4 lb 93% lean ground beef; 1 1/4 medium yellow onions, diced; 2 medium carrots, diced; 2/3 cup frozen peas; 4 cloves garlic, minced; 3 tbsp tomato paste; 1 1/2 cups beef broth; 1 tbsp Worcestershire sauce; 1 1/2 tsp dried thyme; 1 1/4 tsp black pepper; 1 tbsp olive oil; 3 1/4 cups water; 15 g all-purpose flour

Instructions

Prep 25 min · Cook 30 min

Place the potatoes in a large pot and cover with the water. Bring to a boil and cook for 15 minutes until very tender. Preheat your oven to 400°F.
While the potatoes cook, heat half the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook for 8 minutes, breaking it apart with a spoon until browned and cooked through. Drain any excess fat. Done when browned and opaque, 160°F.
Add the onion, carrot, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste, flour, thyme, black pepper, and half the salt. Cook for 1 minute until fragrant. Add the beef broth and Worcestershire sauce. Simmer for 8 to 10 minutes until the sauce has thickened and a spoon leaves a trail in the pan. Stir in the frozen peas and transfer to a 3-quart baking dish.
Drain the potatoes and return them to the pot. Add the milk and the remaining salt. Mash with a potato masher until smooth.
Spread the mashed potatoes in an even layer over the beef mixture in the baking dish. Use a fork to create decorative ridges on top and brush with the remaining olive oil. Bake for 20 to 25 minutes until the filling is bubbling at the edges. If the peaks aren't golden, broil for 2 minutes more, watching closely.

Nutrition

Ingredients

Instructions

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