Shepherd’s pie
Yield:
6 servings
A straightforward, hearty meal.
Ingredients
Mashed potatoes
- 3 large yellow potatoes
- 1/2 c. milk
- 1 Tbsp. ghee
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
Filling
- 2 lb. ground beef
- 1 medium onion
- 2 stalks celery
- 3/4 c. mixed frozen vegetables
- 2 Tbsp. tomato paste
- 1 Tbsp. coconut aminos
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 1/4 tsp. basil
- 1/2 tsp. pepper
- 1/4 tsp. chipotle powder
- 1 Tbsp. flour
- 1 c. broth or water
Instructions
Mashed potatoes
- Wash and peel potatoes. Cut into large chunks.
- Bring a large pot of water to a boil. Cook potatoes until fork tender. Drain.
- Add potatoes and remaining ingredients to a large mixer. Beat until very smooth.
Filling
- Coat a cast iron skillet in a thin layer of oil. Heat over medium-high (6-7) heat.
- Add onions and celery and cook until soft, ~4 minutes. Add ground beef and cook until no longer pink. Drain as needed.
- Stir in the spices, tomato paste, and coconut aminos. Once well combined, add in flour and water. Allow to simmer for ~5 minutes until thickened.
Shepherd’s pie
- Spread mashed potatoes evenly over filling, making sure to go all the way to the edges. Bake at 400°F for 22-25 minutes, broiling for 3 minutes at the end, if desired.
- Remove from oven and let rest for 10 minutes before serving.
