Well, believe it or not, but I’ve never had shepherd’s pie! Actually, I’ve had one bite of it but never an entire serving. It just doesn’t “sound” good to me but it always looks good. Without all of that difficulty aside, I’m making it for the first time this week. I’m making a Whole 30 version but the recipe below is adapted to a regular version as well. We’ll see how it goes.
1 lb. ground beef (grass fed if doing paleo or Whole 30)
1 TB olive oil
3 large carrots, diced small to medium
1 large onion, chopped
2 TB tomato puree (or tomato sauce or paste)
1 TB worcestershire sauce (gluten free if doing Whole 30)
16 oz. beef stock (without sugar in ingredients if doing Whole 30)
4 medium potatoes, peeled and cut into large chunks
2 TB clarified butter (or ghee) ** This is simply butter with all milk solids skimmed off
2 TB tapioca starch (if doing paleo or Whole 30) or cornstarch otherwise
Salt & pepper, to taste
** I serve 1/2 cup shredded cheddar for my boys since I can’t have the dairy
- Heat the oil in a pan, adding the onion and carrots and gently saute for a 3 – 4 minutes. add the lamb or beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary. Add the tomato purée and Worcestershire sauce, then fry for a couple more minutes. Add the stock, bring to a simmer, then cover pan and cook for about 40 minutes, uncovering after 20 minutes. add salt and pepper to taste.
- Heat the oven to 350f.
- While the meat is cooking, boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the margarine.
- If after reducing liquid you think it’s too runny to add to the oven dish you can add some arrowroot or cornstarch to thicken. If you are adding arrowroot or cornstarch to thicken then add two tablespoons to a cup with a 3-4 tablespoons of cold water. Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add starch more if you need to.
- Put the cooked meat mixture into an 8 X 8 ovenproof dish, cover with the mashed potatoes and spread out with a fork, add shredded cheese on top if you like.
- Place dish on a baking sheet and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.
This recipe courtesy of noshtastic.com