Winter sports season is in full swing. That means kids are burning energy and need to refuel with nutrient-dense foods. This shepherd’s pie fits the bill perfectly. It’s full of protein, veggies and carbohydrates… For The Win (FTW)!
The bonus? Ground beef is on sale this week at local grocery stores, so it’s a budget-friendly choice too.
1 1/2 pounds ground beef
1 large onion, peeled and diced
2 cloves garlic, crushed
2 stalks celery, diced
2 carrots, peeled and sliced
1 cup beef broth
1 cup diced or pureed tomatoes
2 teaspoons Worcestershire sauce
2 tablespoons of flour
1 teaspoon oregano
Pinch each of cinnamon, pepper and thyme
1 cup each frozen peas and corn
4-5 large potatoes or 3 large sweet potatoes, peeled and cut into chunks
1 tablespoon of butter
1/2 cup milk
1 cup cheddar cheese
- Preheat oven to 350° F.
- In a large skillet, mix beef, onion and garlic. Brown, then drain fat. Stir in flour. Add broth, tomato, carrots, celery and spices. Simmer until thickened.
- Add peas and corn. Pour the mix into a baking dish.
- Meanwhile, boil the potatoes and cook until softened. Drain and mash. Add butter, milk and cheese. Spread on top of the meat mixture.
- Bake until hot and golden.
- Serve with mixed salad.