Stay Fit Mom’s SHEPHERD’S PIE

Stay fit mom has a new recipe book that just launched and this is one of my favorites

Ingredients

  • 2 pounds lean ground beef (93/7)
  • 1/2 cup diced onion (60g)
  • 1 cup diced carrots (150g)
  • 1 cup diced celery (126g)
  • 1/2 cup frozen corn (68g)
  • 1/2 cup frozen peas (68g)
  • 4 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons flour
  • 1/2 tablespoon dried parsley
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/4 teaspoon paprika
  • salt and pepper
  • 2 cups beef broth
  • 6.4oz creamy mashed potato packet (I used Honest Earth from Costco)
  • 1 cup 2% milk (for mashed potatoes)
  • * sub in 5 & 1/3 cups of any instant mashed potatoes or real potatoes mashed without the butter and 2% milk)

Instructions

  1. Over medium high heat, brown your meat with a bit of salt. Drain the fat once cooked through.
  2. Add your onions, carrots, celery and all seasonings (plus salt and pepper to taste) and cook until the veggies are soft.
  3. While the veggies cook make your potatoes. I didn’t add any butter to my instant potatoes and mixed in 1 cup of 2% milk with mine. You’ll need 5 & 1/3 cups total of mashed potatoes.
  4. Once veggies are soft, add in frozen peas, corn, broth, Worcestershire sauce, flour, and tomato paste. Stir well.
  5. If using an oven safe dish (I used my dutch oven pan), top with your masted potatoes and bake in the oven at 400 degrees F for 30 minutes or until bubbly and the potatoes are turning golden brown on top. If using a casserole dish, transfer meat and veggies to your greased casserole dish and top with the potatoes.

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