BEEF SHEPHERD’S PIE
Potato layer
Ingredients:
-Six medium potatoes, peeled and cut in halves
-1/4 cup plain Greek yogurt
-1/2 cup milk
-Two Tbsp butter
– tsp garlic powder
-salt and pepper to taste
Beef Layer
Ingredients:
-2 tbsp olive oil
-1 large onion, diced
-2 carrots, peeled and diced
-3 cloves garlic, minced
-2 cups mushrooms, diced
-1 ½ lb lean ground beef
-1 tsp marjoram
-1/2 tsp thyme
-3 tbsp flour
-1 ½ cup beef stock
-2 tbsp tomato paste
-1 cup corn
-1 cup frozen peas
-salt and pepper to taste
Directions:
Step 1: Mashed potato layer
- In a large pot, boil potatoes until soft and drain water.
- Place pot of potatoes back onto stove top on low heat, add plain yogurt, milk, butter and garlic powder and mash together until potatoes are smooth.
- Season with salt and pepper to taste.
Step 2: Ground beef layer
- In a separate large saucepan, add olive oil and sauté onion, garlic, and carrots for 3-4 min on high heat. Add mushrooms and cook for another 5-6 minutes or until mushrooms soften.
- Transfer sauteed vegetables onto a separate plate and place pan back onto stove top. Cook ground beef on medium high heat in the same pan, breaking it up with a wooden spoon and cook until meat is brown. Return cooked vegetables into ground beef and mix in marjoram and thyme.
- Sprinkle flour, pour in beef stock and stir in tomato paste until well combined. Simmer on medium high heat for 6 min. Add frozen corn and peas and cook for another 2 min.
Step 3: Putting it all together
- In an oven safe Pyrex dish (12 x 8-inch) or large cast iron pan, spread ground beef mixture evenly at the bottom of the dish. Top with a spoonful of mashed potato and spread evenly to create a second layer.
- Bake on 400 degrees for 20-25 minutes and garnish with fresh parsley if desired.
Recipe curated by Tamara Sarkisian, RD (www.fruitfulkitchen.ca) as part of Heart Health Month. Read the full story here.