Kosher Shepherd's Skillet Dinner Recipe

About this recipe

A hearty and comforting kosher dinner featuring seasoned ground beef, tender vegetables, and noodles, all cooked together in one skillet for an easy and satisfying meal.

Ingredients

• 500 g Carrot
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 16 g Orika Oregano
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g On1Y Onion Powder
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. In a large skillet or Dutch oven, brown 450 g ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
2. 2. Stir in 4 diced carrots, 1 tsp onion powder, and 1 cup water. Cover and cook over low heat for about 15 minutes, or until the carrots are almost tender.
3. 3. Add 170 g whole wheat pasta, 1 can (400 g) tomato sauce, 1 can (400 g) whole kernel corn (drained), 1 tsp oregano, 1/8 tsp black pepper, and 1 more cup of water. Stir to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for about 8 minutes, stirring occasionally, until the pasta and vegetables are tender. If the mixture starts to stick, add 2-3 tablespoons of water as needed.
5. 5. Once everything is cooked through and well combined, remove from heat and serve hot.