Shepherd's Pie

Notes: this is a delicious, hearty one-pot meal that makes great leftovers. It's a perfect meal to make on a cozy day, or to bring to friends. Feel free to swap ingredients in and out as you'd like: if you don't do beef, try ground turkey. Or to make it vegetarian/vegan, use cooked lentils instead of meat completely. You can also swap in using sweet potatoes, or mashed cauliflower instead of regular potatoes. You can cook the potatoes, veggies and meat ahead of time and assemble when you're ready to eat if you'd like as well. I like to serve this with a simple green or arugula salad.

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Course dinner, make-ahead, one pot

Servings

Ingredients

1 lb organic grass-fed beef
5 medium carrots chopped
3 medium celery stalks chopped
1/4 to 1/2 cup frozen peas
2 medium russet potatoes chopped
2 tsp thyme
2 tsp italian seasoning
2 tsp tamari sauce, coconut aminos (or soy sauce if you're not gf)
1 tbsp ketchup
1/4 cup olive oil or chicken broth (for mashed potatoes)
2 tsp sea salt
2 tsp pepper

Instructions

Preheat oven to 425. Line a round pie pan with parchment (or spray or rub with olive/coconut oil). Set aside.
First, make the mashed potatoes: Bring a medium saucepan filled 3/4 way with water to a boil. Cube potatoes and add them to boiling water, cooking for 20-25 minutes or until you can easily poke/mash them with a fork. Drain, and add 1/4 cup broth, olive oil or butter and mash the potatoes, adding some extra sea salt and pepper as you do.
Next, cook the beef: in a large skillet over medium-high heat, add a dollop of olive oil. Add beef to cook, stirring around until cooked through. Remove from pan and set aside.
Next, cook the veggies: add carrots, celery, frozen peas and seasonings (including tamari and ketchup) to the "meat pan" next and cook until softened, approximately 10 minutes.
Then assemble your shepherds pie: add cooked veggies and ground beef to the pie pan, mixing around gently to combine them.
Spread mashed potatoes on top of the mixture and smooth with the back of a spoon or rubber spatula. Warm in the oven for 5 minutes before turning to broil for a few minutes until the potatoes turn slightly brown on top. Sprinkle with extra thyme and pepper to serve.