BEEF SHEPHERD’S PIE
Ingredients:
- 1 teaspoon butter (7g)
- 150g ground lean beef
- ½ teaspoon rosemary
- 30g onion, chopped
- 150g frozen mix vegetables
- 20g celery
- 2 cloves garlic, minced
- 2 tablespoon tomato paste
- 100ml beef stock
- 100g Carisma potatoes, boiled and mashed
- 50g mix salad leaves
- Salt to taste
Instructions:
- Preheat the oven to 180 C.
- Meanwhile boil the potatoes till soft and smooth approximately for 15 minutes.
- Simultaneously in a nonstick pan sauté the chopped onion and minced garlic, then add the ground beef and let the beef brown for another 5 minutes.
- Now add the tomato paste, celery, frozen mix vegetables along with rosemary and stock water, cook for another 10 minutes. Season with salt.
- Stir well to break up any lumps.
- Meanwhile take and peel the boiled potatoes and mash till smooth. Add 1 teaspoon of butter and mix well till it incorporates in to a smooth texture. Season with a dash of salt.
- Now spoon the beef mixture into a ceramic baking dish, top with mashed potatoes and bake for approximately another 12-15 minutes until the mashed potato is golden brown.
- Serve with mix salad leaves. Enjoy.
Nutrition Facts:
- Calories: 517.1 Cal
- Protein: 40.9g
- Carbs: 41.2g
- Fat: 21.9g
