Skillet Shepherd's Pie
Ingredients
- 2 lb grass-fed ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 1 (8-oz) pkg whole mushrooms, quartered
- 6 cloves garlic, minced
- 1 (10-oz) pkg spinach
- 1¼ cups organic beef bone broth
- ¼ cup tomato paste
- 1 Tbsp balsamic vinegar
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt, divided
- 1 lb baby Dutch yellow potatoes
- ½ cup organic unsweetened almond milk
- 3 Tbsp ghee
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Cook beef, onion, carrots, mushrooms, and garlic in a large ovenproof skillet over medium heat until beef is browned and crumbly and liquid is evaporated.
- Gradually stir in spinach until wilted. Add broth, tomato paste, vinegar, thyme, rosemary, and ½ tsp salt. Bring to a boil, reduce heat, and simmer 10 minutes or until thickened.
- Meanwhile, bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain and return to pot.
- Mash potatoes with a potato masher to desired consistency; stir in milk, ghee, ½ salt, and pepper.
- Spoon potatoes over beef mixture. Transfer skillet to oven; bake 20 minutes or until browned and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
513
|
513
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 37 | 37 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 631 | 631 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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