Friday, October 16, 2009

Recipe of the Day. Shepherds Pie

Shepard’s Pie


  1. 1 lb Ground Beef 15% or 1 pack soft Tofu
  2. 2-3 ea organic potatoes
  3. 1/2 C warm chicken stock
  4. 1/4 low fat milk, heated
  5. 1 can tomato paste
  6. 1 Yellow Onion
  7. 10 baby Carrots (round slices)
  8. 1-Cup Chicken Stock
  9. 1 Bag uncooked Spinach
  10. 2 Tbsp Butter
  11. Pinch Salt

Steamed Spinach- How to Sauté

  1. Heat up sauté pan with 1 inch of water in pan
  2. Add spinach once it starts to steam
  3. Use spatula to move around
  4. Cook for 1-2 min
  5. Remove from pan
  6. After removed it continue to Cook-


  1. Peel the potatoes and chop up to equal pieces. (Smaller pieces for faster cooking)
  2. In pot bring to a boil then simmer for 45 minutes to 1 hour. Once they’re tender dump out the water, add back to the pot and cook out the water on medium heat.
  3. Once the water is cooked out, turn off heat. Then heat up 1 tbsp butter, chicken stock, and low fat milk. Once warm, slowly incorporate into the potatoes, mashing with a potato masher. Add salt and pepper to taste.

Ground Beef or Tofu

  1. Dice onion & carrots very small and in a sauté pan heat tablespoon of Olive Oil
  2. Sauté the onion till soft and golden brown
  3. Add the ground beef
  4. Cook ½ way then add tomato past and Chicken Broth
  5. Chef pinch of salt
  6. Let Simmer for 10min.


  1. Get Baking Dish
  2. Bottom of dish add Ground Beef or Tofu
  3. Spinach
  4. Top with Mashed Potatoes
  5. Cover completely with Mashed Potatoes
  6. Bake at 325 degrees for 20-25 minutes

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