Lunch: Beef and Spinach Shepherd's Pie

Recipe by Anna Watson Carl This hearty potato favorite will warm you up on the coldest fall nights.

This recipe includes superfoods such as:

Spinach

Health benefits of Beef and Spinach Shepherd's Pie

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 lb. Russet potatoes (about 4), peeled and cubed
kosher salt
1 lb. lean ground beef
1 medium yellow or white onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
2 tsp. fresh thyme leaves
2 tsp. chopped fresh rosemary
Freshly ground black pepper
3 tbsp. tomato paste
1 c. chicken broth
4 c. baby spinach
1 c. milk
3 tbsp. extra-virgin olive oil, plus more for drizzling
Green salad, for serving

Instructions

Place potatoes in a medium saucepan and cover with cold water. Season with salt. Bring to a boil, then reduce heat and simmer until tender, 12 to 15; drain and return to pan.
Meanwhile, in a large skillet over medium-high heat, brown beef, breaking it up with a wooden spoon, 5 minutes. Add onion, carrots, celery, garlic, thyme, and rosemary and cook until vegetables are soft, 5 minutes. Spoon out and discard any extra grease in pan and season with salt and pepper. Stir in tomato paste and chicken broth; let simmer until liquid reduces slightly, 3 to 4 minutes. Stir in spinach until wilted, 2 to 3 minutes.
Preheat broiler to high. Add milk to drained potatoes and bring to a simmer. Using a potato masher or fork, mash potatoes until smooth. Stir in olive oil and season with salt and pepper.
Spoon beef and spinach mixture into a medium-sized baking dish and spoon mashed potatoes on top. Use a fork to create texture on top (the potatoes will brown better) and drizzle with olive oil.
Broil until nicely browned on top, 2 to 3 minutes. Serve immediately with a green salad.

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