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
| 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 |
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.
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.
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.
Preheat broiler. Spoon rice mixture over beef mixture in even layer. Broil for 1 to 2 minutes or until rice is lightly crisped.
Sprinkle with parsley before serving.
Tip: For cheesy shepherd’s pie rice, top with 1 cup shredded Cheddar cheese before broiling.