- 500 g of lean brown beef
- 2 carrots (diced)
- 1 onion (diced)
- 3 stocks of celery (chopped)
- 1 cup beef broth
- Splash of worchestire sauce
- 2 Tbsp tomato paste
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 3 sarlic cloves
- 1 Tbsp sunflower oil
Mashed Potatoes on top:
- 3 Potatoes (peeled)
- 3 Tbsp of almond milk (or you can use regular milk if you prefer)
- 1 tsp of garlic powder (optional)
- Paprika (sprinkle on top of potatoes – optional)
1. Boil the potatoes until cooked. Mash the potatoes with almond milk and garlic power and set aside.
2. On medium heat, add oil, onions, garlic, celery, and carrots to a pot. Cook for about 5 minutes or until the onions are semi translucent. Brown the beef, and then remove any unwanted excess fat. Add in the tomato paste, Worcestershire sauce and stock. Bring pot to a boil, reduce to simmer, leaving the lid on the pot for 40 minutes.
3. Spread the beef filling in an ovenproof dish. Then add the mashed potatoes on top, and sprinkle the paprika over the dish. Bake for 20 minutes at 175 degrees Celsius.
When I know I am going to away or busy for the next few dinners, I have a few “go-to” meals. One of which is Sheppard’s pie. I make a large batch, which I am able to leave in the fridge and have peace of mind knowing my MEH will get his much needed vegetables. In addition, this meal freezes really well, and is easy to cook straight from the freezer. It’s all about the preparation, and knowing there will always be a backup dinner in the freezer on one of the ‘those’ days. What are your favourite meals to cook in bulk? Leave a comment below!