Easy As Shepherd's Pie
Published: January 1, 2023
• Last Updated: January 1, 2023
Ingredients
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32oz yukon potatoes16oz baby carrots2 yellow onion4 cloves garlic1/4oz thyme (to taste)20oz ground beef2 tbsp flour2 chicken stock concentrate8oz peas1/2 cup reduced fat milk1/2 cup parmesan cheese
Directions
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roast carrots @ 420F for ~20 mins until starting to brown ; toss in olive oil ahead of roastingcut potatoes into 1/2 inch cubes (leave skin /on/) and boil until tender ; ~15 minshalf, peel and thinly slice onionmince garlicbrown beef with thyme leaves (3-5 mins) and set asidecook onions until softenedadd garlic and 1/4 cup watersprinkle flour over onions and stir 1 minutead stock concentrate, 1/2 cup water and peasstir until sauce thickens ; 2-3 minutesadd beef and stir to combinetransfer to oven safe dishmash potatoes with 1/4 cup milk and 1 tbsp butterspread mashed potatoes over beefsprinkle with parmesan cheesebake @ 420F until cheese is melted and bubbly (~5 mins)serve with roasted carrot on side