Craving some comfort food but don’t want to feel weighed down? This Mason Jar Shepherd’s Pie Meal Prep is packed with veggies and is the perfect grab and go lunch!
Course Main Course
Cuisine Healthy
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 5servings
Calories 334kcal
Author Carmy
Ingredients
1tbspolive oil
1sweet oniondiced
0.8lbsground beef
salt and pepperto taste
5clovesgarlicminced
454gramsmushroomsdiced finely, approximately 5 cups worth after diced.
1broccoli crowncut into small florets
2carrotsdiced finely
1tbsptomato paste
2tspWorcestershire Sauce
1-1.5cuppeas
2cupsmashed potatoes
Instructions
In a pan on medium heat, add in some olive oil and onions. Let the onions sweat out for 2-3 minutes before adding in the ground beef.
Once the ground beef starts to brown, add your salt and pepper. Give it a good stir before adding in the minced garlic.
Cook for another 2-3 minutes before adding in mushrooms, broccoli, carrots, tomato paste, and Worcestershire Sauce.
Continue cooking and stirring for another 4-5 minutes until the beef is cooked all the way through and your vegetables are tender or cooked to your liking.
Right before you are done, stir in your frozen peas. After they’ve been heated through, take the dish off the heat.
Portion into your meal prep containers and then top with some mashed potatoes.
Notes
I add my broccoli and carrot closer to the end because I want them to still have a crunch to them. However, if you prefer your vegetables to be softer, add them earlier such as with the onions.
I skipped the traditional flour + broth simmer route for this shepherd’s pie rendition as I wanted to cut down on time. Traditionally, you add in flour and broth and then summer for up to 20 – 30 minutes to make a thick sauce for shepherd’s pie – if you have an extra 20 – 30 minutes, you can totally go for it but this recipe was designed to be quicker for weekly meal prep sessions. It’s totally up to you! 🙂
The easiest way that I make mashed potatoes is I cut + peel ~1 lb of russet potatoes and put it in a Dutch Oven with water. Bring it to a boil and then simmer until the potatoes are tender. Drain the water, mash with a masher and add up to 1/2 cup of milk and a bit of butter, mix until it’s smooth.
The mushrooms are 454 grams = 1 lbs. My grocery store packages mushrooms in 227 grams packages and I used two.