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Saturday 12 September 2026 14:34:41 GMT

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Thank you to my lovely fiancé Jeff for making this weekends post partum meal prep! Recipe for shepherds pie 2 carrots, diced finely 1 celery stalk, diced finely 2 onions, diced finely 2 cloves garlic, minced 2 tbsp tomato paste 2 tbsp Worcestershire 1 cup dry red wine 1 cup homemade beef stock 1 sprig fresh rosemary 1 lb grass-fed beef 1/4 cup shredded cheddar cheese 1/2 cup freshly grated parmesan cheese 1/2 stick butter 1/4 cup cream 2 1/2 pounds Yukon Gold potatoes Wash and peel the potatoes. Cut into cubes. Add the potatoes to a large pot filled with water and a five finger pinch of salt. Bring to a boil. Once at a boil, lower the heat to medium and cook until fork tender. Drain and mash until smooth. Season generously with salt and pepper. Add butter, cream and cheddar cheese. Mix to combine. Cut all of the vegetables finely and set aside. Mince the garlic. Heat a large cast iron pan to medium heat. Add a drizzle of olive oil. Once the pan is hot, add the ground beef and season with salt and pepper. Let this fry for 5-10 minutes. Add the vegetables and cook until the vegetables are tender. This should take 5-8 minutes. Add garlic and tomato paste. Let this caramelize for a few minutes. Add the wine and cook for a few minutes. Add the beef stock and fresh rosemary. Cook this for 5-10 minutes or until the mixture becomes thick. Heat the oven to 375 degrees. To a 13 x 9 inch baking dish, Add the beef mixture to a 13 x 9 inch baking dish. Add the mashed potatoes on top and carefully smooth out with a spoon. Drag a fork lightly over the potatoes to create indentations. Sprinkle the grated parmesan cheese on top. Bake in the oven for 20-25 minutes until it’s bubbling and golden.

Thank you to my lovely fiancé Jeff for making this weekends post partum meal prep! Recipe for shepherds pie 2 carrots, diced finely 1 celery stalk, diced finely 2 onions, diced finely 2 cloves garlic, minced 2 tbsp tomato paste 2 tbsp Worcestershire 1 cup dry red wine 1 cup homemade beef stock 1 sprig fresh rosemary 1 lb grass-fed beef 1/4 cup shredded cheddar cheese 1/2 cup freshly grated parmesan cheese 1/2 stick butter 1/4 cup cream 2 1/2 pounds Yukon Gold potatoes Wash and peel the potatoes. Cut into cubes. Add the potatoes to a large pot filled with water and a five finger pinch of salt. Bring to a boil. Once at a boil, lower the heat to medium and cook until fork tender. Drain and mash until smooth. Season generously with salt and pepper. Add butter, cream and cheddar cheese. Mix to combine. Cut all of the vegetables finely and set aside. Mince the garlic. Heat a large cast iron pan to medium heat. Add a drizzle of olive oil. Once the pan is hot, add the ground beef and season with salt and pepper. Let this fry for 5-10 minutes. Add the vegetables and cook until the vegetables are tender. This should take 5-8 minutes. Add garlic and tomato paste. Let this caramelize for a few minutes. Add the wine and cook for a few minutes. Add the beef stock and fresh rosemary. Cook this for 5-10 minutes or until the mixture becomes thick. Heat the oven to 375 degrees. To a 13 x 9 inch baking dish, Add the beef mixture to a 13 x 9 inch baking dish. Add the mashed potatoes on top and carefully smooth out with a spoon. Drag a fork lightly over the potatoes to create indentations. Sprinkle the grated parmesan cheese on top. Bake in the oven for 20-25 minutes until it’s bubbling and golden.

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ابتادہ شوق کی لمبی ملاقاتیں گئی 😟#foryou #foryoupage #foryoupageoffical #viral #viralvideo @گمشدہ 😢 @قسمانی بلوچ✌️ @جندڑی 😥 @💞وقاص احمدانی💕 @✨تنہا گرافی ✨ @💫Hanif Khan official 🫂 @🎧 خـــــود مـــختـــیار 🎧 @تمُ حقیت نہیں حسرت ہو 👀🦋 @𝙎𝙝𝙖𝙝𝙧𝙤𝙯 𝙏𝙮𝙖𝙥𝙞𝙨𝙩 @* گـمنام *

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Tangisan Hutan Kalimantan & Siasat Licik Elite Ilegal

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