Shepherd's Pie
I love Shepherd’s Pie. It’s actually very easy to make, and a great comfort food in the winter. Not to mention the fact that it’s a great way to use up leftovers
Equipment
- Pie pan, saute pan
Ingredients
- 1 1/2 lbs. Ground Beef
- 1 tbsp oil
- 12 garlic cloves minced
- 1 shallot peeled and sliced
- 1 white onion chopped
- 2 cups carrots chopped
- 3 ribs celery chopped
- 1 zucchini chopped
- 1 tbsp Worcestershire sauce*
- 3 cups mashed potatoes or sweet potatoes
Instructions
- Preheat oven to 350. Heat oil in a skillet over medium high heat. Have pie dish or casserole pan nearby.
- If using store-prepared mashed potatoes, cook according to package directions and set aside.
- When oil is hot, sauté garlic, onion, and shallot until onion becomes translucent, about 4 – 5 minutes.
- Add meat, carrot, celery, zucchini, and Worcestershire sauce to skillet. Cook until vegetables are mostly cooked. Drain liquid and fat from skillet.
- Place meat and vegetables in your pie dish. Top with the mashed potatoes.
- Cook for 30 minutes. Serve hot.
Notes
This recipe is 10 Green and Blue, or 9 Purple WW Points.
*If following a clean eating plan, substitute coconut aminos for Worcestershire sauce.