Shepherd’s Pie
My calendar just informed me that it’s March. Apparently this has been the case for a few days now.
5
Servings
Ingredients
- 2 pounds ground beef
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 medium carrots, chopped
- 6 ounce tomato paste
Notes
There’s a good amount of red wine in this recipe, so I’d recommend using something you would actually want to drink. And since there will be a good amount of the bottle left over, I’d also recommend drinking the rest with dinner. To make herb removal easier down the line, I tie the thyme and bay leaf together with kitchen twine.
Nutrition
Serving: 2g | Calories: 2668kcal | Carbohydrates: 32g | Protein: 163g | Fat: 208g | Saturated Fat: 79g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 93g | Trans Fat: 12g | Cholesterol: 674mg | Sodium: 2042mg | Potassium: 4178mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2944IU | Vitamin C: 37mg | Calcium: 228mg | Iron: 23mg