Shepherd's Pie Vegetable Mixed Recipe
Ingredients
| Beef broth | 1 1/4 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), peeled | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Turnip | 1/2 Cup (16 tbs), peeled | |
| Green beans | 1/2 Cup (16 tbs), sliced | |
| Cooking spray | ||
| Olive oil | 1/2 Teaspoon | |
| Sliced onion | 1/4 Cup (16 tbs), separated into rings | |
| All purpose flour | 1 Tablespoon | |
| Tomato Paste | 2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 6 ounces pre packaged Savory Pot Roast, cubed | ||
| Baking Potato | 1 1/2 Cup (16 tbs), peeled | |
| 3 tablespoons fat-free milk | ||
| 1 tablespoon 30%-less-fat sour cream (such as Breakstone) | ||
| Chopped chives | 1 1/2 Teaspoon, divided | |
| Shredded sharp Cheddar cheese | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat your oven to 350°F
MAKING
2. In a saucepan, combine the broth, celery, carrots and onions and bring it to a boil
3. Turn the heat down and let it simmer for four minutes, add green beans and simmer for another five minutes
4. Apply some cooking spray to a nonstick skillet, add oil and heat it over a medium to high flame
5. Add onions and sauté for five minutes; sprinkle flour, stir and add the broth mixture
6. Add tomato paste, Worcestershire sauce, one eighth of a teaspoon of salt and pepper and stir well
7. Cook over medium heat until thick and add savory pot roast cut into cubes; cook for a couple of minutes
8. Boil water in a saucepan and cook potato in it till tender; drain it and mash it
9. Add milk and blend with a mixer until smooth; add sour cream, a teaspoon of chives, one eighth teaspoon of salt and stir well
10. Add the beef mixture into a one quart baking dish amd spread the potato mixture on top
11. Bake it for twenty minutes, remove from the oven, sprinkle cheese and remaining chives and bake for another five minutes
SERVING
12. Serve as required
1. Preheat your oven to 350°F
MAKING
2. In a saucepan, combine the broth, celery, carrots and onions and bring it to a boil
3. Turn the heat down and let it simmer for four minutes, add green beans and simmer for another five minutes
4. Apply some cooking spray to a nonstick skillet, add oil and heat it over a medium to high flame
5. Add onions and sauté for five minutes; sprinkle flour, stir and add the broth mixture
6. Add tomato paste, Worcestershire sauce, one eighth of a teaspoon of salt and pepper and stir well
7. Cook over medium heat until thick and add savory pot roast cut into cubes; cook for a couple of minutes
8. Boil water in a saucepan and cook potato in it till tender; drain it and mash it
9. Add milk and blend with a mixer until smooth; add sour cream, a teaspoon of chives, one eighth teaspoon of salt and stir well
10. Add the beef mixture into a one quart baking dish amd spread the potato mixture on top
11. Bake it for twenty minutes, remove from the oven, sprinkle cheese and remaining chives and bake for another five minutes
SERVING
12. Serve as required
Chef
