Shepherd’s Pie

You can’t beat Shepherd’s Pie for a quick & easy weeknight meal. The leftovers are just as good the next day.

Serves 4

What you need:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• ¼ tsp. dried thyme
• 3 tbsp ketchup
• 1 tbsp flour
• 2 cups peas, frozen
• 1.5 cups fresh/frozen green beans, cooked
• ½ cup corn, frozen
• 3 cups potatoes, mashed
• Salt & pepper to taste

How you prepare:

Preheat oven to 425°F. Cook ground beef in large fry pan, until no longer pink, 4 to 5 minutes. Add onion and garlic and cook until softened, about 4 minutes.

Add thyme, ketchup and flour, stir to combine. Add ½ cup of water and veggies (but not potatoes) and cook until warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.

Spoon beef mixture into a 2-quart baking dish. Spread potatoes evening over beef. Bake until lightly browned, 10 to 15 minutes.

Per serving:
Calories: 529
Carbohydrates: 51 g
Protein: 31 g
Fat: 23 g

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