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@ben140804: Mà em này êm thiệt em công nhận #ben140804 #makeup #xuhuong #fyp #carslan

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Tuesday 02 December 2025 12:15:00 GMT
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Replying to @Mc
Replying to @Mc
لما رامز جلال عمل مقـلب في أحمد السقا وجابله الأسد 🎬 🎬 #رامز_جلال #احمد_السقا #تصميم_فيديوهات🎶🎤🎬 #الشعب_الصيني_ماله_حل😂😂 #رمضان2026 مـتآبــعه لآيڪ آعآده نشـر للفيديو 🎬
لما رامز جلال عمل مقـلب في أحمد السقا وجابله الأسد 🎬 🎬 #رامز_جلال #احمد_السقا #تصميم_فيديوهات🎶🎤🎬 #الشعب_الصيني_ماله_حل😂😂 #رمضان2026 مـتآبــعه لآيڪ آعآده نشـر للفيديو 🎬
SHREDDED BEEF SHEPHERD’S PIE 🥩🥔 Comfort food doesn’t get much better than this. Fall-apart tender chuck roast, slow-braised in rich beef bone broth with hearty vegetables, all tucked underneath a golden layer of buttery mashed potatoes. 🤎 Ingredients: For the shredded beef filling: * 3 lb chuck roast * 2 cups beef bone broth @kettleandfire * 1 large yellow onion, diced * 3 carrots, diced * 1 cup frozen peas * 3 cloves garlic, minced * 2 tbsp tomato paste * 1 tbsp Worcestershire sauce * 1 tsp fresh thyme (or ½ tsp dried) * 1/2 cup red wine * 1 tsp rosemary * Salt & black pepper * 1 tbsp olive oil * 1-2Tbs Flour For the mashed potato topping: * 3 lb Yukon Gold potatoes (peeled) * 4 tbsp butter * ½ - 2 cups warm milk (your desired thickness) * Salt & pepper to taste * 2 Egg Yolks @peteandgerrys * Grated Parm Instructions: 1. Sear the beef: Season chuck roast generously with salt and pepper. Rub on flour to coat the surface. Heat olive oil in a Dutch oven and sear on all sides until deeply browned. 2. Slow braise: Add onions, garlic, tomato paste, wine, Worcestershire, thyme, rosemary and beef bone broth. Cover and cook at 375’F in the oven for 3–4 hours, or until the beef easily shreds with a fork. 3. Make the filling: Shred the beef directly into its juices. I removed the oil on the top. Add carrots and simmer until tender, then stir in the peas. If the filling is too liquidy, simmer uncovered until thickened or add a little bit of flour. 4. Make the mashed potatoes: Boil peeled potatoes until fork-tender. Drain and run them through a potato ricer then mix with butter, warm milk, salt and pepper, parm cheese, egg yolks. 5. Assemble: Transfer the shredded beef filling to a baking dish and spread the mashed potatoes evenly over the top. Use a fork to create little ridges for those crispy golden edges. Shred more parm on top 6. Bake: At 400°F for 20–25 minutes until bubbling and golden. Broil for the last 2–3 minutes for an extra crispy top! Let rest for 10-15 minutes before serving. A little tip: Don’t rush the chuck roast! Low and slow is what turns an inexpensive cut of beef into the most tender, flavorful filling.
SHREDDED BEEF SHEPHERD’S PIE 🥩🥔 Comfort food doesn’t get much better than this. Fall-apart tender chuck roast, slow-braised in rich beef bone broth with hearty vegetables, all tucked underneath a golden layer of buttery mashed potatoes. 🤎 Ingredients: For the shredded beef filling: * 3 lb chuck roast * 2 cups beef bone broth @kettleandfire * 1 large yellow onion, diced * 3 carrots, diced * 1 cup frozen peas * 3 cloves garlic, minced * 2 tbsp tomato paste * 1 tbsp Worcestershire sauce * 1 tsp fresh thyme (or ½ tsp dried) * 1/2 cup red wine * 1 tsp rosemary * Salt & black pepper * 1 tbsp olive oil * 1-2Tbs Flour For the mashed potato topping: * 3 lb Yukon Gold potatoes (peeled) * 4 tbsp butter * ½ - 2 cups warm milk (your desired thickness) * Salt & pepper to taste * 2 Egg Yolks @peteandgerrys * Grated Parm Instructions: 1. Sear the beef: Season chuck roast generously with salt and pepper. Rub on flour to coat the surface. Heat olive oil in a Dutch oven and sear on all sides until deeply browned. 2. Slow braise: Add onions, garlic, tomato paste, wine, Worcestershire, thyme, rosemary and beef bone broth. Cover and cook at 375’F in the oven for 3–4 hours, or until the beef easily shreds with a fork. 3. Make the filling: Shred the beef directly into its juices. I removed the oil on the top. Add carrots and simmer until tender, then stir in the peas. If the filling is too liquidy, simmer uncovered until thickened or add a little bit of flour. 4. Make the mashed potatoes: Boil peeled potatoes until fork-tender. Drain and run them through a potato ricer then mix with butter, warm milk, salt and pepper, parm cheese, egg yolks. 5. Assemble: Transfer the shredded beef filling to a baking dish and spread the mashed potatoes evenly over the top. Use a fork to create little ridges for those crispy golden edges. Shred more parm on top 6. Bake: At 400°F for 20–25 minutes until bubbling and golden. Broil for the last 2–3 minutes for an extra crispy top! Let rest for 10-15 minutes before serving. A little tip: Don’t rush the chuck roast! Low and slow is what turns an inexpensive cut of beef into the most tender, flavorful filling.
@Anta Global basta anta liget talaga sa quality#antaslippers #anta #fypシ゚
@Anta Global basta anta liget talaga sa quality#antaslippers #anta #fypシ゚

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