Shepherd’s Pie

Total Time
Serves 6


Ingredients

  • 1 pound 90% lean ground beef
  • 1/2 cup chopped onion
  • 1 pound green beans, washed and cut into 1 inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups halved grape tomatoes
  • 1/2 teaspoon fresh minced garlic
  • 4 Tablespoons balsamic vinegar
  • 2 Tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 3 oz. sharp cheddar cheese

Directions

  1. 1. In a large skillet, cook meat and onion till meat is lightly browned and onion is tender. Drain off fat.
  2. 2. In a medium sauce pan, bring 1 cup of water to a boil. Add green beans and steam for about 10 minutes.
  3. 3. In a second skillet, heat 2 teaspoons of extra virgin olive oil over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in green beans, cooked beef, tomato paste, salt and pepper. Mix to combine.
  4. 4. Pour mixture into a casserole dish. Top with mashed potatoes.
  5. 5 At this point you can refrigerate for up to two days.
  6. 6. Remove from refrigerator and top with  grated cheese.
  7. 5 Bake uncovered at 350 degrees F for 25 to 30 minutes or until heated through.

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Recipe Notes

© 2014 Wilmington's Nutrition Expert | Diane Boyd, RD LDN, Sports Nutritionist. All rights reserved.
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