Random Quote + Superheroes + Contemporary Shepard’s Pie
Shepard’s Pie is an authentic 50’s recipe; Contempory Shepard’s Pie is made with a healthy update: replacing the canned tomato soup with grape tomatoes, tomato paste and balsamic vinegar. The result is a less processed casserole with an ‘in vogue’ taste.
- Yield: 4 servings 1x
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
Instructions
1. In a large skillet, cook meat and onion till meat is lightly browned and onion is tender. Drain off fat.
2. In a medium sauce pan, bring 1 cup of water to a boil. Add green beans and steam for about 10 minutes.
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. Pour mixture into a casserole dish. Top with mashed potatoes.
5 At this point you can refrigerate for up to two days.
6. Remove from refrigerator and top with grated cheese.
5 Bake uncovered at 350 degrees F for 25 to 30 minutes or until heated through.