Shepherd’s Pie

Ingredients1 tablespoon vegetable oil1 large Florida onion, peeled and chopped1 large Florida carrot, peeled and chopped1 pound lean ground beef or turkey1 cup low sodium vegetable broth1 tablespoon tomato paste1 teaspoon dry rosemary1 cup Florida green beans, chopped3 pounds Florida potatoes, peeled and cut into chunks2 tablespoons unsalted butter1/2 cup low-fat milksalt to tastePreparation

  1. Preheat oven to 375 degrees.
  2. In a large pan over medium-high heat, heat the oil; add the onion, carrot and meat. Cook until done, 8 to 10 minutes.
  3. Drain the fat and add the broth, tomato paste and rosemary. Simmer until the juices thicken, about 10 minutes, add the green beans. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  4. Bring potatoes to a boil. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk and salt. Spread over the meat mixture. Bake until golden, 30 to 35 minutes.

For BabyAfter cooking potatoes in step 4, remove 1 cup of the potatoes before adding butter, milk and salt. Place in food grinder and puree. Freeze any extra in ice cube trays for use later.Yield6 Servings


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