Beef and Spinach Shepherd's Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
This hearty potato favorite will warm you up on the coldest fall nights.
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
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