My youngest son started Rugby this week and comes home every day after 2 hours of practice, famished.
Today I managed to defrost ground beef but had no idea what we were having for dinner other than ground beef. Off I went to meet up with friends for lunch and when I arrived home at 4pm I still had no idea what was for dinner. One of my son’s favorites is Shepherds pie and I had all the ingredients. What makes my Shepherds Pie different is one of the ingredients I use.
Chinese Five Spice adds flavour to the ground beef
Pre Heat Oven at 350 F | Oven Safe Casserole
- 1 Tablespoon Olive oil
- 2 -3 pounds Lean or extra lean ground beef
- 6 – 8 Yellow fleshed potatoes or red skin potatoes
- 1 leek chopped up
- 1 tablespoon granulated garlic
- 2 Cups beef bouillon
- 2 Tablespoons cornstarch
- 1 Cup of frozen peas and carrots
- 2 Teaspoons Chinese Five Spice
- Salt & Pepper to taste
First thing I do is grab the potatoes and give them a good scrub. To save time I leave the skins on. I used both yellow and red potatoes.
Add oil to the skillet and saute the chopped up leek until golden brown; take the ground beef out of the package and add to the skillet with the leeks, cook until the meat is no longer pink.
I make my own gravy to keep the recipe simple and easy. Cornstarch is my friend and gluten free. Whisk together 2 tbs cornstarch and 1 cup of beef bouillon; add to the meat mixture. Sprinkle in 2 tsp of Chinese 5 spice and the granulated garlic. Add the frozen peas and carrots to the meat mixture, let simmer for 5 minutes or until the meat mixture thickens.
Add the meat mixture to an oven safe casserole dish; take the remainder of the beef bouillon and pour it into the casserole dish.
Potatoes should be done now, mash them up the way you like them and spread over the meat mixture. Bake at 350 F in the oven for 45 minutes. Take out of oven and let stand for 5 minutes and serve.
*if you want it with a bit more kick add 1 tablespoon chinese 5 spice.