Shepherd’s pie

Shepherd’s pie

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

  1. Wash and peel potatoes. Cut into large chunks.
  2. Bring a large pot of water to a boil. Cook potatoes until fork tender. Drain.
  3. Add potatoes and remaining ingredients to a large mixer. Beat until very smooth.

Filling

  1. Coat a cast iron skillet in a thin layer of oil. Heat over medium-high (6-7) heat.
  2. Add onions and celery and cook until soft, ~4 minutes. Add ground beef and cook until no longer pink. Drain as needed.
  3. Stir in the frozen vegetables, 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

  1. 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.
  2. Remove from oven and let rest for 10 minutes before serving.

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