Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Shepherd’s Pie
- 2 large Potatoes peeled and cut into small chunks
- Water
- 1/8 tsp Salt
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic minced
- ¼ cup Onion finely diced
- 8 oz Ground beef 97/3 lean
- 2 tsp All-purpose flour
- 1 cup Beef broth
- ½ cup Corn frozen
- ½ cup Frozen peas frozen
- 1 tsp Ground sage
- 1 tsp Fresh thyme
- 2 TBSP Butter
- ¼ cup Heavy cream
- Black pepper to taste
Instructions
- Prepare the ingredients as listed.
- Combine the water and cucumber slices. Refrigerate to infuse.
- Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until softened.
- Add the ground beef and cook, breaking it up, until browned. Stir in the flour and cook briefly.
- Add the beef broth, corn, peas, ground sage, and fresh thyme. Season with salt and black pepper to taste and simmer until thickened.
- Preheat the oven broiler.
- Melt the butter and stir in the heavy cream. Mash the potatoes, gradually incorporating the butter and cream mixture, and season with salt and black pepper to taste.
- Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes evenly on top.
- Broil until the potato topping is lightly golden.
- Serve the shepherd’s pie with cucumber water.
Nutrition
Calories: 615kcal | Carbohydrates: 20g | Protein: 27g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 1233mg | Potassium: 728mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1237IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 4mg
Shepherd's Pie, Cucumber Water
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Shepherd’s Pie
- 2 large Potatoes peeled and cut into small chunks
- Water
- 1/8 tsp Salt
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic minced
- ¼ cup Onion finely diced
- 8 oz Ground beef 97/3 lean
- 2 tsp All-purpose flour
- 1 cup Beef broth
- ½ cup Corn frozen
- ½ cup Frozen peas frozen
- 1 tsp Ground sage
- 1 tsp Fresh thyme
- 2 TBSP Butter
- ¼ cup Heavy cream
- Black pepper to taste
Instructions
- Prepare the ingredients as listed.
- Combine the water and cucumber slices. Refrigerate to infuse.
- Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until softened.
- Add the ground beef and cook, breaking it up, until browned. Stir in the flour and cook briefly.
- Add the beef broth, corn, peas, ground sage, and fresh thyme. Season with salt and black pepper to taste and simmer until thickened.
- Preheat the oven broiler.
- Melt the butter and stir in the heavy cream. Mash the potatoes, gradually incorporating the butter and cream mixture, and season with salt and black pepper to taste.
- Transfer the beef mixture to an oven-safe dish and spread the mashed potatoes evenly on top.
- Broil until the potato topping is lightly golden.
- Serve the shepherd’s pie with cucumber water.
Nutrition
Calories: 615kcalCarbohydrates: 20gProtein: 27gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 144mgSodium: 1233mgPotassium: 728mgFiber: 4gSugar: 6gVitamin A: 1237IUVitamin C: 22mgCalcium: 97mgIron: 4mg
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