@jihyo162002: trying to be ⏳ shape

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Jihyo🇰🇷🇲🇲
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Saturday 01 April 2023 14:35:22 GMT
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Replying to @Beautifulsoul980 •	1 lb ground beef 	•	2 medium carrots, chopped 	•	2 stalks celery, chopped 	•	1 medium onion, chopped 	•	2 cloves garlic, minced 	•	1 cup beef broth 	•	2 tbsp tomato paste 	•	2 tbsp Worcestershire sauce 	•	1 tsp dried thyme 	•	1 tsp dried rosemary 	•	Salt and pepper, to taste 	•	1 tbsp flour (optional, for thickening) For Mashed Potatoes: 	•	4 cups mashed potatoes (made from about 4-5 potatoes) 	•	1/2 cup shredded cheddar cheese (for mashed potatoes) 	•	1/2 cup heavy cream, warmed 	•	2 tbsp butter (for mashed potatoes) 	•	1/4 cup shredded cheddar cheese (extra, for topping) 	•	1/4 cup grated Parmesan cheese (for topping) Instructions: 	1.	Preheat oven to 400°F (200°C). 	2.	Cook the ground beef: In a large skillet, brown the ground beef over medium heat. Drain excess fat. 	3.	Sauté vegetables: Add the chopped carrots, celery, onion, and garlic to the skillet. Cook for 5-7 minutes until softened. 	4.	Season and simmer: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth, and if desired, sprinkle in the flour to thicken the sauce. Let it simmer for 5-7 minutes until slightly thickened. 	5.	Prepare mashed potatoes: Boil the potatoes in salted water until soft. Drain and mash with butter and shredded cheddar cheese. Warm the heavy cream and stir it into the mashed potatoes until creamy and smooth. 	6.	Assemble: Spread the beef and vegetable mixture evenly in the bottom of a baking dish. Top with the creamy mashed potatoes. Sprinkle with the extra cheddar cheese and Parmesan. 	7.	Bake: Bake in the oven for 20-25 minutes, or until the top is golden brown and slightly crispy. 	8.	Serve: Let the Shepherd’s Pie cool slightly before serving, and enjoy the creamy, cheesy layers!
Replying to @Beautifulsoul980 • 1 lb ground beef • 2 medium carrots, chopped • 2 stalks celery, chopped • 1 medium onion, chopped • 2 cloves garlic, minced • 1 cup beef broth • 2 tbsp tomato paste • 2 tbsp Worcestershire sauce • 1 tsp dried thyme • 1 tsp dried rosemary • Salt and pepper, to taste • 1 tbsp flour (optional, for thickening) For Mashed Potatoes: • 4 cups mashed potatoes (made from about 4-5 potatoes) • 1/2 cup shredded cheddar cheese (for mashed potatoes) • 1/2 cup heavy cream, warmed • 2 tbsp butter (for mashed potatoes) • 1/4 cup shredded cheddar cheese (extra, for topping) • 1/4 cup grated Parmesan cheese (for topping) Instructions: 1. Preheat oven to 400°F (200°C). 2. Cook the ground beef: In a large skillet, brown the ground beef over medium heat. Drain excess fat. 3. Sauté vegetables: Add the chopped carrots, celery, onion, and garlic to the skillet. Cook for 5-7 minutes until softened. 4. Season and simmer: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth, and if desired, sprinkle in the flour to thicken the sauce. Let it simmer for 5-7 minutes until slightly thickened. 5. Prepare mashed potatoes: Boil the potatoes in salted water until soft. Drain and mash with butter and shredded cheddar cheese. Warm the heavy cream and stir it into the mashed potatoes until creamy and smooth. 6. Assemble: Spread the beef and vegetable mixture evenly in the bottom of a baking dish. Top with the creamy mashed potatoes. Sprinkle with the extra cheddar cheese and Parmesan. 7. Bake: Bake in the oven for 20-25 minutes, or until the top is golden brown and slightly crispy. 8. Serve: Let the Shepherd’s Pie cool slightly before serving, and enjoy the creamy, cheesy layers!

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