SHEPHERD’S PIE

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
BW Standard Salad
FEEDS HOW MANY?
6
TIME COMMITMENT?
30 mins
FAST, WEEKNIGHT, WEEKEND?
Weeknight, Weekend
STAIRMETER?
You will need the stairs to work off the calories from this meal
EQUIPMENT NEEDED?
Large baking dish, mixer or masher
WHO I MADE IT FOR?
I recently made this for a few girls (and Garrison) when my cousin from Argentina was visiting me. It was a really cold day (surprise, surprise)

INGREDIENTS
Potatoes (5 lbs, peeled and cut into cubes)
Ground beef (2.5-3 lbs)
Garlic (4, minced)
Frozen peas (1 bag)
Frozen pearled onions (1-2 bags)
Celery (4 stalks, chopped)
Diced, canned tomatoes (1-2 14.5 oz cans, I use San Marzano)
Chives (for garnish)

DIRECTIONS

  1. Prepare mashed potatoes crust: add potato cubes to pot and enough water to cover the potatoes by a few inches. Bring to a boil, cover and cook until tender, about 30 minutes. Drain and mash until
  2. For filling: in dutch oven, heat olive oil over high heat. Add pearled onions and celery and cook for about 8 mins. Add ground beef and cook until no longer pink making sure to mix well with onions. Add frozen peas and garlic. Add tomatoes and cook for about 5 mins, stirring well into beef-onion mixture.
  3. Preheat oven to 400° F. Scoop filling into baking dish. Add mashed potatoes over filling. Place dish into oven and bake for about 30 mins, until mashed potato crust is just turning brown. Sprinkle chives over and serve.

BOTTOM LINE: it’s comfort food at its best, dairy and gluten free.

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