Shepherd’s Pie

This was amazing. I’ve played with this recipe a lot over the years and I think I’ve finally got it. I always make a double batch of this one so I can freeze one and eat one asap.

I’ve played with the topping as well – I’ve used cauliflower and garnet yams. I’ve included both versions below, take your pick and make it your own.


Shepherd's Pie GOODNESS

Shepherd’s Pie GOODNESS

Ingredients & How To: Pie

  • 1 lb ground lamb
  • 1lb ground beef
  • 8 cloves garlic, minced
  • 1 medium-large white onion, diced
  • 3 cups carrots, chopped
  • 4 stalks celery, chopped
  • 1 16oz bag of frozen peas
  • 3 tablespoons of fresh rosemary
  • 2 tablespoons of fresh thyme
  • 2 cans of diced tomatoes
  • 5 tablespoons balsamic vinegar
  • Topper of choice (below)
  1. Preheat oven to 350 (if cooking immediately).
  2. Heat a large skillet over medium/high, add cooking fat of choice. About a tablespoon plus a bit. Get it hot.
  3. Add garlic and onion, cook until fragrant.
  4. Add meat, breaking up and browning, mixing well.
  5. Get meat browned, remove from pan, set aside.
  6. Add carrots through tomatoes to pan, cook until carrots and celery are soft. Add balsamic vinegar.
  7. Add meat back to pan, mix well.
  8. Pour mix into 1-2 casserole/baking dishes. Add topper of choice.
  9. Save to cook later, or, place in oven for 20 -30 minutes until topper is slightly toasted.

Ingredients & How To: Cauliflower Topper

  • 1-1.5 heads of cauliflower (or a bag from Costco)
  • 1 cup chicken stock
  • 4 cloves garlic, chopped
  • 3 tablespoons grass fed butter
  • Salt/Pepper to taste
  • Paprika
  1. Place florets and chopped into microwave safe bowl, add a bit of broth to bowl to steam.
  2. Cover with plastic wrap.
  3. Microwave until fork easily pokes through.
  4. Place cauliflower/garlic mix in food processor, add butter and a bit of broth.
  5. Mix and add more broth until you reach a mashed potato-type consistency.
  6. Add salt and pepper and mix a bit more.
  7. Spread on top of pie. Sprinkle paprika on top with a bit more salt and pepper.

Ingredients & How To: Yam Topper

  • 2-3 large garnet yams (or regular, I just like the color of the garnet)
  • Chicken stock
  • 1/2-1 cup coconut milk
  • 3 tablespoons grass fed butter
  • 1 1/2 tsp ancho chili powder
  • 1/2 tsp chili powder
  • Salt/Pepper to taste
  • Paprika
  1. Peel and dice potatoes and place in pot to boil. Add enough chicken stock to cover taters, cover with lid.
  2. Cook until taters are soft. Drain well.
  3. In medium bowl, add butter and a bit of coconut milk. Add potatoes.
  4. Use hand held mixer and add a bit of coconut milk until you get your desired consistency.
  5. Add salt, pepper, chili powders, mix well.
  6. Spread on top of pie. Sprinkle with a bit of paprika. 


Comments are closed.