I’m spending a lot of time counting down the days (sometimes hours… often minutes…) of the Whole Life Challenge. The amount of time left before I can stay in on a Saturday night and eat an entire pizza by myself.
Until then, one more compliant meal at a time.
Tonight it’s shepherd’s pie.
one small sweet onion
one clove garlic
one cup frozen peas
one cup frozen carrots
one cup frozen corn
one and a half cups ground beef (or ground bison)
two tablespoons tomato paste
four small sweet potatoes
about a tablespoon of canola oil
about two tablespoons olive oil
a pinch of salt
spices – I used a small shake each of rosemary and thyme
In a large pot of boiling water, cook the vegetables. In another, cook the sweet potatoes (these will cook faster if you chop them up first. Peel or don’t peel; no big deal).
While that’s happening, dice the onion and mince the garlic. Heat the canola oil in a frying pan. Sauté the onion and garlic until the onion starts to go translucent, and add the beef and tomato paste. Fry and stir and mix it around until it’s fully cooked. Add the spices and set aside.
At some point, preheat your oven to 375 degrees Fahrenheit. Grease a casserole dish.
When your sweet potatoes are cooked (this feels like it takes forever), drain them and mash them with olive oil and salt.
Pour all the vegetables into the casserole dish. Top with the beef, and then spread the mashed sweet potatoes. Bake for about 20 minutes, or until the top of the sweet potato starts to brown. Serve hot!
Alternatively, once it’s all in the casserole dish, cover and freeze the whole thing and bake it for about an hour before you’re ready to serve.