INGREDIENTS
2 pounds beef stew meat
2 carrots
1 onion (white or brown)
1 cup fresh green beans
1 tsp beef bouillon
1 tbs tomato paste
Salt
Pepper
Garlic powder
Flour
Instant mash potatoes
2 tbs butter
Olive oil
8x8 baking dish
DIRECTIONS
Season the beef with salt , pepper and garlic powder (to your taste)
And massage seasoning into meat.
Dust with a light coating of flour.
(Massage)
In a hot pan/or pot coat with oil olive and sauté beef. (Your looking for browned beef with a little crust)Once beef is cooked to your liking take it out and set aside on a plate.
In the same pan/pot add 2 tbs butter,onion and beef bouillon (that has been prepared according to directions on package)
Scrap all the brown bits from pan/pot,then add in tomato paste. Give it a good mix. Season with salt,pepper and garlic powder a pinch of each. and cut and trimmed green beans and carrots.
Then the beef goes back in. Place a lid on it and simmer on low heat , just until the vegetables are tender. ( You’ll want to taste it to insure it has been seasoned well) Now time to make the mash.
I used instant to make my life easier.
Plus we like them ! Make them according to the package. Or you can add 2 tbs butter , 2 tbs sour cream ,salt to taste and a sprinkle of fresh parsley, along with hot milk and the potatoes of course.
Once veggies are tender it’s time to assemble. Simply add in the meat and veggies, top with mash potatoes, spread those spuds evenly. And broil until you achieve a golden brown crust.
And there if have it a chunky beef Shepard’s Pie we served ours with sliced white bread loaded with butter.
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