Nutrient Dense Sheperds Pie

Nutrient Dense Sheperds Pie

This sheperds pie is a family favorite at my house! I always whip one up when I have leftover mashed potatoes! It comes together in under an hour (if you already have mashed potatoes made!) and is super tasty! Enjoy!

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • ½ cup frozen corn
  • Small chunk of cheddar cheese

For mashed potatoes

  • 2 large or 3 medium russet potatoes peeled and cut into small chunks
  • 1 stick grassfed butter
  • ¼ cup half & half or milk
  • ¼ cup water from boiled potatoes 
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

Start by making the filling

1. Add the oil to a large cast iron skillet and place it over medium-high heat for 2 minutes. Add the onions and cook.

2. Add the ground beef (or ground lamb) to the skillet and break apart. Add the parsley, rosemary, thyme, salt, and pepper. Stir to combine. Cook for 6-8 minutes, until the meat is browned.

3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

4. Add the flour and tomato paste. Stir until combined.

5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.

 

Make mashed potatoes:

1. Place the potatoes in a large pot. Cover the potatoes with water (or bone broth.) Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

2. Strain the potatoes, saving some of the liquid from the pot. Put potatoes back into your hot pot. 

3. Add butter, half & half, water, garlic powder, salt, and pepper. Mash the potatoes and stir until everything is combined.

Assemble

1. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer with a spatula.

2. Bake uncovered for 25 minutes. After 25 minutes, take your pie out and shred some cheddar over the top. Return to over for about 5 more minutes, or until the top is golden brown and bubbly. Sometimes I use my broiler on low for this step! ** Cool for 15 minutes before serving.

Back to blog

Leave a comment