Shepard’s Pie
2014-08-17 17:52:30
Ingredients
- 1 ½ cups frozen peas
- 1 cup chopped carrots
- 1 large onion, chopped
- 2 celery stalk, chopped
- 1 pound ground beef
- 1 teaspoon garlic
- 1 cup beef broth
- 3 diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon Worcestershire sauce
- Sea salt & pepper to taste
Mashed Potato Topping
- 6 cups chopped and peeled potatoes
- 2 teaspoons garlic
- 1 teaspoon organic butter
- 1/3 cup almond milk
- Sea salt, pepper & paprika to taste
Instructions
- Preheat oven to 400°F.
- Peel and quarter potatoes and place in large pot, cover with water, add a dash of salt. Bring to a boil, uncovered. Boil for 15 minutes or until done.
- Saute onion, garlic, celery and carrots in a skillet for 5 minutes. Add beef to skillet and brown. Add remaining ingredients to skillet and simmer 5 minutes.
- Drain potatoes and mash. Add all garlic, butter, almond milk, salt, pepper and paprika to mashed potatoes.
- Place beef mixture into large casserole dish and top with mashed potatoes, speading evenly. Sprinkle with paprika garnish, if desired and bake for 20 minutes.
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