There’s something ridiculously hard about getting back into routine after the Holidays. It was a toss up on who was more exhausted: my little ones or me! When their sleep schedules are off, all of ours are! Anyway day one back into the daily grind (which incidentally wasn’t actually a Monday) felt rough. It was rainy and cold. I skipped the salad for dinner and made this. It was just what we needed. The earthiness of the beef and potatoes goes along great with the tanginess of the tomato base. Comfort food 101 right here.
Shepherd’s Pie for Winter Monday’s
1 shallot ( or a half of onion) chopped finely
1/2 cup of chopped carrots
1 lb of organic grass fed ground beef
7 small new potatoes halved
1 cup of organic chicken broth
1/2 tablespoon of chili powder
1 tablespoon of garlic
Salt and Pepper to taste
1 teaspoon of thyme
1 teaspoon of onion powder
1 tablespoon of cornstarch ( you can substitute for arrow root if you are staying away from corn)
1 cup of beef broth
2 tablespoon of tomatoe paste
2 1/2 cups of chicken broth
3 tablespoons of Kerry Gold butter
6 oz of frozen peas ( half of an average bag)
Preheat oven to 350. Brown beef and shallots. Cut up carrots and potatoes. Add carrots to beef mixture and spices. Fill a small sauce pan with your potatoes. Cover with chicken broth or water. Boil potatoes until tender. Drain but reserve 1/3 cup of the chicken broth.
Add cornstarch to the beef mixture. Stir well. Add in tomato paste and garlic.
Mash potatoes and add in butter. Generously salt and pepper. Transfer beef mixture to a small casserole dish. Top with mashed potatoes and bake for 15 minutes.
Notes:No need to get all fancy with a shallot! I just recently discovered that my onion-hating husband doesn’t seem to mind shallots.