shepherd’s pie baked potato! 2 teaspoons canola oil 2 carrots, peeled and sliced 1/4 inch thick 1 onion, minced 1 pound 95 percent lean ground beef or chicken, or 1 pound lean red meat, chopped into 1/2 inch cubes 1/4 cup all-purpose flour 3 garlic cloves, minced 1 tablespoon tomato paste 2 cups low-sodium chicken broth 1 tablespoon worchestershire sauce 2 tsp minced fresh thyme or 1/2 tsp dried 1 cup frozen peas 1 cup frozen corn Salt and pepper 6 large Russet potatoes, baked Butter ____ Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the carrots and onion and cook over medium heat until the vegetables are softened, 6-8 minutes. Stir in the beef or cubed meat and cook, breaking up ground beef chunks with a wooden spoon, until no longer pink, about 5 minutes. Stir in the flour, garlic and tomato paste and cook for 1 minute. Gradually whisk in the broth, worchestershire and thyme. Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 15-20 minutes. Off the heat, stir in the peas and corn and season with salt and pepper to taste. Slice open each baked potato and add a pat of butter to each potato. Top with 1/6 of the shepherd’s pie mixture and serve. (source!)
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shepherd’s pie baked potato!

  • 2 teaspoons canola oil
  • 2 carrots, peeled and sliced 1/4 inch thick
  • 1 onion, minced
  • 1 pound 95 percent lean ground beef or chicken, or 1 pound lean red meat, chopped into 1/2 inch cubes
  • 1/4 cup all-purpose flour
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth
  • 1 tablespoon worchestershire sauce
  • 2 tsp minced fresh thyme or 1/2 tsp dried
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and pepper
  • 6 large Russet potatoes, baked
  • Butter

____

  1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the carrots and onion and cook over medium heat until the vegetables are softened, 6-8 minutes.
  2. Stir in the beef or cubed meat and cook, breaking up ground beef chunks with a wooden spoon, until no longer pink, about 5 minutes. Stir in the flour, garlic and tomato paste and cook for 1 minute. Gradually whisk in the broth, worchestershire and thyme.
  3. Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 15-20 minutes. Off the heat, stir in the peas and corn and season with salt and pepper to taste.
  4. Slice open each baked potato and add a pat of butter to each potato. Top with 1/6 of the shepherd’s pie mixture and serve.

(source!)

Source: foodboners

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