Lazy Girl Shepard’s Pie

I love Shepard’s Pie in the colder months. it is so comforting and warming. It’s full of all the macro-nutrients as well which make it super nourishing. It’s a lovely regular in the rotation for meals around here. You can use any ground meat you want, but lamb is our favorite, and what is traditionally used. I had gotten some delicious ground lamb on sale at our local farm.

So this recipe came about because my oven has been broken. I’ve had to deconstruct certain favorite recipes or make them different ways. So basically what I’m doing here is making mashed potatoes and scooping them on top in the bowl instead of putting them on top of the meat mixture in a dish and baking it. It tastes every bit as delicious and is honestly one less step, so it works for me.

Another short cut is using frozen mixed carrots and peas. In that case I’d use a cup of those instead of the half cup each of peas and carrots. You can add more if you want.

Ingredients for Meat Mixture:

2 Tbsp Grass Finished Ghee ( I love Pure Indian Foods Ghee and I get it at Azure Standard. Use code NEW15 for your first order.)

2 LBS Ground Lamb, pastured and local if possible (check into your local farms)

1 Large Organic Onion, diced

1/2 Cup Diced Organic Carrots

1/2 cup Organic Sweet Peas

2 TBSP Arrowroot Flour

2 TBSP Organic Herbs de’Provence

3-5 Fresh Organic Garlic Cloves, minced

1 Cup Meat Stock or Bone Broth (any kind you have, chicken, beef, lamb, or turkey)

1/4 Tsp Organic White Pepper (black is fine)

1 Tsp Baja Gold Sea Salt (Use discount code; KHW)

2 Tbsp Non-Fortified Nutritional Yeast

Ingredients for Mashed Potatoes:

2 LBS Organic Yukon or Yellow Potatoes (these are my favorite, but use what you have like red or russet)

1/4 Cup Cow or Goat Milk (you can sub yogurt for this too)

3-4 Tbsp Grass Finished Salted Butter

1/4 Cup Pecorino Romano Cheese or Parmesan Reggiano, shredded

Directions:

First I like to cook my potatoes. I prefer the Instant Pot because I can leave the potatoes in the pot on warm until I’m ready for them. I like to wash them and keep the peel on, but you can peel them if you want to do so. In the Instant Pot just pop the metal trivet in the bottom, put the potatoes on top, add 1 cup of filtered water, and put the lid on with a seal. Push the manual setting for 18 minutes.

Next in a large stainless steel skillet, add the ghee and the onions in between low to medium heat. Once they are soft, add the garlic. Cook for a minute or too. Raise the heat to medium. Add in the ground lamb and cook until halfway brown. Put the heat back down to low. Next add the Herbs de Provence, salt, pepper, and nutritional yeast. After that is well mixed, add the stock and sprinkle the arrowroot flour over the meat. Mix well. Cover and cook until the meat is fully browned.

Make the mashed potatoes. In a large bowl add the potatoes. Using either a potato masher or immersion blender, begin to mash the potatoes. Next add in the other ingredients. Mash to your desired consistency.

Scoop the meat into a bowl and top with the potatoes. I love this meal with a side of homemade sauerkraut. I hope you enjoy this with your family soon. Be nourished!

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