Shepherd’s pie
Yield:
6 servings
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
A straightforward, hearty meal.
Ingredients
Mashed potatoes
- 2 large russet potatoes
- 2 Tbsp. milk
- 1 Tbsp. reserved cooking water
- 1 Tbsp. coconut oil
- 1/2 tsp. Nature’s season
- 1/4 tsp. pepper
Filling
- 2 lbs. ground beef
- 1/2 medium onion
- 3/4 cup frozen mixed vegetables
- 2 Tbsp. tomato paste
- 1 Tbsp. coconut aminos
- 1 Tbsp. flour
- 3/4 tsp. salt
- 1/2 tsp. thyme
- 1/4 tsp. basil
- 1/2 tsp. pepper
- 3/4 cup water
Instructions
Mashed potatoes
- Peel potatoes and cut into chunks. Add to a pot with just enough water to barely cover.
- Cover slightly and bring to a boil over high (8) heat, then lower heat to medium (5). Cook until fork tender, ~15 minutes.
- Drain potatoes, reserving some of the cooking water, then add potatoes back to the pot.
- Add remaining mashed potato ingredients and mash until smooth.
Filling
- Heat a pot or cast iron skillet over medium-high (6).
- Add ground beef and onions and cook until beef is no longer pink. Drain.
- Stir in remaining filling ingredients and simmer for 2-3 minutes until slightly thick.
Assembly
- Pour filling into a 9” x 13” baking dish and flatten.
- Spread mashed potatoes evenly over filling, making sure to go all the way to the edges.
- Bake at 400°F for 25 minutes. Remove from oven and let rest for 10 minutes before serving.
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