Classic Shepherd's Pie

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ground beef

  70% lean meat / 30% fat, raw

  1 ½ lb or 680g

• Onions

  Raw

  1 cup, sliced or 115g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  100g

• Carrots

  Raw

  2 cup chopped or 256g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Celery

  Raw

  1 cup chopped or 101g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Water

  Plain, clean water

  ¾ cup or 178g

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Butter

  Unsalted

  3 tbsp or 43g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 ¹³⁄₁₆ cup or 216g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

Directions

1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the beef, onion, garlic, salt and pepper, and cook for about 5 minutes, until the beef has browned.
2. Add the broth, carrots, peas, corn, celery, oregano and thyme. Stir and cook on medium heat, uncovered, for five minutes. Reduce heat to medium-low. In a small bowl, combine flour and water until well blended, then pour over the filling in the dutch oven. Stir together. Reduce heat to low, and cover.
3. Preheat oven to 350 degrees, and then make the mashed potato topping.
4. Add potatoes to a large pot and cover with water. Bring to a boil, and boil until potatoes are fork tender, about 12-13 minutes. Drain potatoes and return to the pot.
5. Add the butter and mash potatoes until smooth. Add salt and pepper to taste.
6. Remove the Dutch oven with the filling from the heat, and top with the mashed potatoes, smoothing into an even topping layer.
7. Bake, uncovered, at 350 F for about 30 minutes. To create a slightly browned, slightly crisp top, turn on the broiler at the end of the 30 minutes and broil for about 5 minutes. Watch the oven to make sure the top doesn't burn.
8. Serve immediately.
9. Recipe by: Marlynn Schotland, Urban Bliss Life (source: https://www.urbanblisslife.com/Dutch-Oven-Shepherds-Pie/)

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