Shepherd's Pie Topped with Mashed Beets
Brown Meat, Add Vegetables, Broth, Ketchup and Seasoning.
6 Beets, Chopped
1 Russet Potato, Chopped
1 Lb. Grass-Fed Ground Beef
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1 Cup Carrots, Chopped
1 Cup Beet Broth or Stock
1/2 Cup The Beet Lady Beet Ketchup
1 Tablespoon Organic, Unrefined coconut oil
1 Tablespoon Italian Seasoning
Sea Salt To Taste
*Broccoli, Carrots and Cauliflower can be fresh or frozen (if frozen, defrost before using). Add pepper, if you are not avoiding night shades.
Beat the Beets and Potato. Turn veggie/meat mix into a glass pan. Spread mashed Beets on top and sprinkle with sea salt, then bake.
Directions: Preheat oven to 350 degrees
Chop Beets and potato. Boil in filtered water until tender, drain and mash. In a large skillet, brown beef in coconut oil. Add broccoli, carrots and cauliflower and toss. Add beef broth, ketchup, salt and seasoning.
Turn vegetable and meat mixture into a large rectangular glass pan and spread to cover bottom of the pan. Add the Mashed Beets over the top and spread to cover the vegetables and meat. Bake at 350 degrees for 35 minutes.
Ready To Eat and Enjoy!!!