Shepherd’s Pie Recipe

Last week I was sooo sick.  Down with the flu and not able to get out of bed for a couple of days.  Needless to say, there wasn’t a whole lot of cooking going on at my house.  We subsisted on my stockpile of chicken soup in the freezer, pasta with canned sauce, and anything else we could find.  After I finally started feeling better, I decided to make some extra dinners to keep in the freezer for the next time I don’t get around to cooking something fresh.  One of the things I made was Shepherd’s Pie.  I’d actually never made it before, and now that I have, I don’t know what took me so long.  The recipe I used was a combination of two recipes, one from Alton Brown and one from Bon Appetit.  I made a couple small modifications to make it more health conscious, but mostly left it alone.  And let me tell you, it was delish!  I hope you enjoy it.

Shepherd’s Pie

For the meat layer:

  • 2 tablespoons coconut oil or ghee
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef, grass fed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons flour (I used oat flour, use whatever you have on hand)
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen English peas

For the potato layer:

  • 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
  • 1/2 cup ghee, room temperature
  • 1/4 cup coconut milk
  • 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)  I’ll admit, I left this in, even though I don’t tolerate dairy very well.  It was delicious!
  • 3 tablespoons finely grated peeled fresh horseradish or prepared horseradish
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Smoked paprika
Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, then transfer vegetables to mixer and puree, adding in ghee, coconut milk then 2 cups Parmesan cheese and horseradish. Season potato topping to taste with salt and pepper.

While the potatoes are cooking, prepare the filling. Place the coconut oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the peas to the mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.  Sprinkle the top with parmesan cheese. Place on a parchment lined half sheet pan on the middle rack of the oven and bake at 400 for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.  Sprinkle with paprika and parsley if desired.

This post is part of Sunday School at Butter Believer, Monday Mania at the Healthy Home Economist, Real Food Wednesday at Kelly the Kitchen Kop, and Frugal Days Sustainable Ways at Frugally Sustainable.

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2 thoughts on “Shepherd’s Pie Recipe

  1. Pingback: Avoiding the Drive Through: Batch Cooking | owningwellness

  2. Pingback: My blogging hiatus | owningwellness

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