For delivery of in-stock items by 11/28, orders must be received by Tuesday, 11/19. 

Shepherd’s Pie Rice

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    Serves:
    4 to 6

Prepared with rice, this quick variation on shepherd’s pie makes a satisfying meal that’s easy to whip up for weeknight dinners.

Recipe tags: beef base, easy difficulty, main, beef, roast

Ingredients

Quantity Ingredient
2 tbsp Better Than Bouillon® Roasted Beef Base
1 cup basmati rice
1 lb lean ground beef
1 onion, diced
3 cloves garlic, minced
¼ cup tomato paste
2 cups frozen carrots and peas medley
2 tbsp finely chopped fresh parsley

Directions

  • 1

    In small saucepan, combine 2 cups water and 1 tbsp roasted beef base; bring to boil. Stir in rice and 2 tbsp butter. Reduce heat to low; cover and cook for 12 to 15 minutes or until rice is tender and most of the liquid is absorbed. Let stand for 5 minutes; fluff with fork.

  • 2

    Meanwhile, melt remaining butter in ovenproof skillet set over medium-high heat; cook ground beef, onion and garlic for 5 to 8 minutes or until starting to brown.

  • 3

    Stir 1 cup water, tomato paste and remaining beef base; bring to boil. Cook for 2 minutes. Stir in carrots and peas; cook for 3 to 5 minutes or until beef is cooked through and sauce is thickened.

  • 4

    Preheat broiler. Spoon rice mixture over beef mixture in even layer. Broil for 1 to 2 minutes or until rice is lightly crisped.

  • 5

    Sprinkle with parsley before serving.

Tip: For cheesy shepherd’s pie rice, top with 1 cup shredded Cheddar cheese before broiling.