Shepherd's Pie

Shepherd's Pie

Ok technically it's Cottage pie unless you use lamb-- feel free to substitute with grass-fed ground lamb!

Ingredients

  • 2 lb grass fed ground beef
  • medium onion (diced)
  • garlic powder to taste
  • salt/pepper to taste
  • about 3/4 cup of Worcestershire sauce
  • 3-4 cups peas and carrots (can be frozen, can substitute other veggies)
  • 2 lb red/white potatoes (or try with sweet potatoes or cauliflower “potatoes”!)
  • 1/2 cup sour cream (or greek yogurt)*
  • 2-3 T heavy cream (or dairy alternative)*
  • 1-2 egg yolks
  • 1 T corn starch
  • 1/2 cup beef broth
  • 2 T Avocado oil
  • 2T grass fed butter

Instructions

  1. In heavy skillet (that can go in the oven), heat avocado oil then brown beef and onion. Add spices to meat and onion mixture
  2. While beef is browning, boil cut potatoes in sauce pan (can leave skin on) to prepare for mashing
  3. After beef is browned, add veggies, broth, Worcestershire sauce, cover and simmer.
  4. after veggies soften add a corn starch slurry (made with cornstarch and 1/4 cup cold water) to beef/veggie mixture to thicken sauce
  5. Prepare mashed potatoes: mash cooked potatoes with hand or stand mixer. Add sour cream*, egg yolks, heavy cream* to thin, butter to taste
  6. Top ground beef mixture with potaoes and place heavy skillet in oven under broiler on medium for 3-6 minutes (if skillet isnt oven safe move beef mixture to a casserole dish then top with potatoes and brown slightly under broiler)
  7. Serve with salad, roasted veggies, or eat alone! Keeps in fridge for 5 days.