New England Shepard's Pie with Veggies
|Russet potatoes||12 Medium|
|Ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Garlic cloves||3 Large, minced|
|Carrots||3 Medium, peeled and sliced|
|Dried thyme||1 Teaspoon|
|Tomato paste||3 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Butter slices||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
Peel and quarter the potatoes. Place in a pot and cover with water salt and cook until potatoes are tender.
Preheat the oven to 350 degrees.
Heat a pan with olive oil. Add the beef and season with salt and pepper and brown it.
Drain the excess grease.
Clean pan with paper towel. Add more olive oil and heat. Add the onion, garlic and thyme.
Cook for three minutes by stirring often.
Add the carrots and celery and mix well.
Add tomato paste and ½ cup stock.
Mix well and cook for 6 to 7 minutes.
Add the beef and mix well.
Add the rest of the stock and simmer for 20 minutes.
While the beef and veggies cook, place the potatoes in a bowl with some of the liquid it cooked in.
Add the butter and the milk.
Using hand mixer mix slowly for 2 to 3 minutes until potatoes are mashed and creamy.
Place a thin layer of mashed potatoes in a baking dish. Add the beef and vegetable mixture on top.
Top with extra mashed potatoes.
Place in the oven and bake for 20 to 25 minutes until beef is bubbling and potatoes are dry on top.
Serve and enjoy.
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Calories 577 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 68.4 mg22.8%
Sodium 237.1 mg9.9%
Total Carbohydrates 67 g22.2%
Dietary Fiber 6.3 g25%
Sugars 8.3 g
Protein 23 g46%
Vitamin A 109.6% Vitamin C 41%
Calcium 11.1% Iron 27.1%
*Based on a 2000 Calorie diet