Sheperd's Pie
recipe adapted from Ellie Kreiger

Ingredients

• 1 1/2 pounds lean ground beef (90 percent lean or higher)
• 2 cloves garlic, minced
• 1 tbs. EVOO
• 2 medium onions, chopped (about 3 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 1/2 pound white mushrooms, sliced
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
• 2 tablespoons brown rice flour
• 1 cup low-sodium beef broth
• 2 teaspoon salt, divided
• 1 Freshly ground black pepper, divided
• 1 cup frozen peas
• 2 lbs. Yukon gold or creamery potatoes
• 1 1/2 c. almond milk
• 2 tbs. EVOO
• 1 tsp. garlic powder

Directions

1. In a large nonstick skillet cook the meat and garlic over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
2. Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1 teaspoon of the salt and 1/2 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
3. Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 25 minutes or until potatoes are tender. Mash the potatoes with a potato masher until smooth. Heat the milk, EVOO, garlic powder, the remaining 1 teaspoon of salt and 1/2 of pepper and stir into the potato mixture.
4. Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Roasted Vegetables

Ingredients

• 1/2 lb. baby carrots
• 1 yellow squash
  
• 1 zucchini
  
• 1 Vidalia onion
  
• 2 green peppers
  
• 4 red peppers
  
• 3 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Preheat oven to 400 degrees. Chop all vegetables into large chunks (excluding carrots) so that all are roughly the same size. Toss in EVOO, salt and pepper. Spread onto large sheet pan and roast for 30 minutes.
   

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