Ingredients
Scale
- 1 lb 85% lean ground beef
- 1 cup carrots, diced (about 2 medium carrots)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 Tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. fresh thyme
- 1 tsp. chopped fresh rosemary
- 2 tsp. tomato paste
- 1 cup fresh or frozen peas
- 1 1/4 cups Randall Great Northern Beans, drained and rinsed
- 4–5 cups leftover mashed potatoes
- ¼ cup freshly grated Parmesan cheese; fresh parsley leaves for garnish
Instructions
- Preheat oven to 400F. Spray a 9 x 13 inch baking dish with non-stick spray.
- Heat the vegetable oil in a very large skillet. Add the ground beef, diced carrots, diced onions, and minced garlic. Saute over high heat for about 10 minutes, or until the ground beef is browned and the carrots and onions start to soften.
- Stir in the salt, thyme, rosemary, tomato paste, and peas, and continue to cook another 5 minutes. Remove from heat, and stir in the Randall Great Northern Beans.
- Add the beef mixture to the baking dish, and spread the mashed potatoes on top. Sprinkle with freshly grated Parmesan cheese, if using. Bake at 400F for 20 minutes, or until the Shepherd’s Pie is heated through. Garnish with fresh parsley leaves, and serve warm.