My biggest challenge during the week is finding quick and healthy dinners that won’t have me in the kitchen all night. Now that basketball season is in full effect for my son, I need to find meals that I can prepare quickly before getting him from practice or a game. I’ve been finding it quite difficult to think of different ideas so that we are not eating the same meals night after night. I know leftovers would probably make my life a little easier but they don’t go over too well in my house.
One idea that I had for a meal that is perfect for this cold and damp weather that we’ve been having in PA and isn’t too time consuming is Shepherd’s Pie! To save some time you could use already prepared mashed potatoes that I think you can buy frozen. I opted to make my own potatoes. Before making the ground beef mixture I prepared the mashed potatoes using red potatoes, a little bit of unsweetened almond milk and some butter with salt and pepper and set aside
First, I cooked the ground beef (I used grass fed 93%) until browned and then added carrots, onion and garlic and cooked for about 5 minutes. I stirred in tomato paste and cooked for a few more minutes. Meanwhile in a separate bowl I mixed together beef stock and cornstarch and stirred with a whisk until combined and then added that to the carrot mixture. Next, I added some additional stock, Worcestershire, black pepper and salt and stirred in frozen peas. I cooked for a few more minutes until the mixture had thickened and then placed in a glass baking dish. I topped it evenly with the mashed potatoes and sprinkled some paprika on the top. I baked for about 25-30 minutes at 350 degrees. It came out delicious and there was definitely no leftovers!