Shepherd's Pie
a cozy Whole30 meal prep
Macros per serving: 397 cal, 14g fat, 41g carb, 5g fiber, 28g protein (I used 1lb ground turkey 93% lean, 3 russet potatoes)
Servings: 4 servings
Time: 45 minutes
Tools:
Cutting board
Knife
Large pot
Large skillet
Ingredients:
2-3 russet potatoes
1.5 tbsp ghee
2 cloves garlic, minced
¼ cup almond milk
1 tsp salt
½ onion, chopped
1-1.5 lb ground meat
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tbsp mustard
¼ cup coconut aminos
¾ cup beef broth
1 tsp thyme
1 tsp rosemary
2 cups frozen peas and carrots
Salt to taste
Pepper
Instructions
Potatoes:
Peel and cube the potatoes. Place them in a large pot and cover with cold water. Add about a tsp of salt.
Bring to a boil and let cook until fork tender, about 20 minutes. While the potatoes are cooking, you can start the instructions below to make the meat filling.
When potatoes are done cooking, drain them and place them in a bowl.
Add ghee and 2 cloves of minced garlic to a small saucepan. Cook for a few minutes, until garlic is fragrant. Add in milk and salt.
Add in the potatoes and mash with a potato masher or fork. Add more salt to taste, if needed.
Meat filling:
Preheat the oven to 400 degrees.
Heat a large skillet on medium heat. Add the onions and ground meat, breaking it apart with a spoon as it cooks.
When it is cooked, add 2 cloves minced garlic, tomato paste, mustard, coconut aminos, broth, thyme, rosemary, and peas and carrots. Stir to combine.
Let simmer until thickened, about 5 minutes.
Portion the meat filling into each glass meal prep container (I used the Zwilling Fresh & Save). Add a scoop of mashed potatoes on top and use a fork to spread evenly.
Bake for about 20 minutes.