Shepherd’s Pie with Autumn Salad – Serves 2
Ground Beef, Peas, Carrots, Corn, Onion, Garlic, Beef Stock, Corn Starch, Tomato, Spices, Russet Potatoes, Butter, Cream, Greens, Dried Cranberries, Candied Nuts, Balsamic Vinegar, Olive Oil, Mustard
Bake at 425° for 35 minutes, or until hot and browned. Mix salad ingredients together.
Eat within 7 days.
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