In its truest form, Shepherd’s Pie is made with lamb, which makes sense historically. When made with other meats it is called “Cottage Pie”
This is a perfect quick weeknight meal, especially if you have leftover Elsie’s Potatoes, fresh or frozen. Originally intended to use up leftover meat, the pie dish was lined with potatoes, bottom and sides.
Ingredients
- 1 TBSP olive oil 0 CHO
- 1 lb (454 gr) ground hamburger 0 CHO
- ¼ cup (30 gr) onion diced 3 CHO
- 6 TBSP (50 gr) carrots, diced 3 CHO
- ½ cup (55 gr) celery, diced 1 CHO
- 2 TBSP (30 gr) Tomato Paste (3 CHO/2 TBSP) 3 CHO
- 1 TBSP (8 gr) Corn Starch 7 CHO
- 1 cup Beef Stock 0 CHO
- ½ TBSP GF Worcestershire Sauce 1.5 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
1 lb (454 gr) Elsie’s Potatoes 81.72 CHO
- Parsley for Garnish
TOTAL CHO 100.22 CHO
- TOTAL WEIGHT 1049 GRAMS
- 100.22 CHO DIVIDED BY 1049 GRAMS = .095 CHO/GRAM
- ½ CUP = 117 GRAMS (.095 CHO x 117 GRAMS) 11.1 CHO/1/2 CUP
Instructions
- Pre Heat oven to 350.
- Heat olive oil in a large frying pan and add diced onion, carrots and celery. Cook for 2 minutes and add hamburger, salt and pepper. Break meat apart and stir fry until hamburger is cooked through. Add tomato paste, Worcestershire Sauce and cornstarch, stir to incorporate and add beef stock. Stir and bring to a simmer, until thickens.
- Meanwhile reheat Elsie’s until able to spread. (Defrost earlier in the day if frozen and then reheat).
- Place meat mixture in a casserole dish. Add Elsie’s Potatoes and spread evenly across casserole. Cook for 30 minutes.
- Remove from oven and let rest 5 minutes. Garnish with parsley if desired and serve with a green salad.
