Angus ground beef with onions, peas and carrots, topped with potato cheddar crust, served with marinated beet salad with celery, shallot and horseradish vinaigrette (Please note: our meals are portioned family-style, so 2 and 3-serving casseroles come in 1 container; 4 servings receive 2 containers.)
If possible, allow shepherd’s pie to come to room temp. Preheat oven to 375. Heat in oven for 30 min., remove lid and cook for an additional 15-20 min., until filling is bubbling and potatoes are warm. Enjoy with beet salad.
Angus ground beef (steak seasoning, salt), peas, carrots, yellow onion, dry thyme, bay leaves, braising liquid (Worcestershire sauce, tomato purée, Dijon mustard, fish sauce, black pepper, beef stock), mashed potatoes (potatoes, milk, butter, cheddar cheese) beets, celery (blended oil, red wine vinegar, shallot, horseradish, parsley, salt, pepper, sugar