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| Shepherd's Pie with Salad |
This is a recipe I have been winging for years. It is the perfect thing to do with leftover potatoes, especially if you happen to have some ground beef on hand. Thanks to this blog I finally had an excuse to write it down. Now maybe my children will be able to make it too.
Shepherd’s Pie
By Diane Balch
prep: 20 minutes Serves: 4-6
Ingredients:
3 tablespoons extra-virgin olive oil
1 medium onion chopped
2 carrots chopped
2 celery sticks chopped
1/2 cup frozen peas
1-1.5 pounds of ground beef or lamb
2 tablespoons of Worcestershire sauce
1 6 oz can of tomato paste
1 garlic clove chopped
salt and pepper to taste
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Left over mashed potatoes thinned with milk ( more or less the equivalent of 4 potatoes)
1/4 cup or more of shredded cheddar cheese *optional
Directions:
1) Preheat oven to 425 degrees
2) In a large skillet heat 2 tablespoons of the oil on medium high heat.
3) Sauté onions, carrots, celery, garlic and add peas near the end. Salt and pepper. Put vegetables aside in a bowl.
4) Heat 1 tablespoon of oil on medium high heat add meat, Worcestershire sauce, salt and pepper. Break up meat and cook until it is no longer pink. Then add tomato paste to the meat and mix it in well so it covers all of the meat.
5) With a slotted spoon, add vegetables to the meat and put mixture into a 8x8 inch pyrex pan or deep dish pie pan.
6) Heat mashed potatoes in microwave for 1 minute and add enough milk to make them spreadable.
7) Cover the meat/vegetable mixture with the mashed potatoes. Use a spatula to spread the potatoes. Sprinkle cheese on top and cook for about 10 minutes or until top browns.
8) Let Sheperd’s Pie sit for 15 minutes before you serve it.
Please check out the great food that this recipe is shared with on: The Newly Weds Wed Recipe Linky, Slightly Indulgent Tuesdays @ SS& GS and click on: Food Parties.
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From: Everyday Vegan Girl
Talk about a healthy tasty dish. This is truly a collision of two super foods.
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