Shepherd’s pie is a staple at our house. It’s hearty, it’s easy to cook, and it’s delicious, so I make it often. Not to mention the amount of leftovers we get out of it. This dish is a great way to stretch that expensive grass-fed ground beef.
I also take this to friends who are in need of a meal. I’ll pick up one of those disposable barbecue pans and bake it in there. If you’re going to do that, just cook everything in a large pan and transfer to the disposable pan for baking before adding the frozen veggies.
Beef Shepherd's Pie
4-6 medium carrots, diced
1/2 large red onion, diced
4 cloves of garlic, minced
1 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 cup frozen corn
1 cup frozen peas
1 cup green beans
1/2 cup broth
6 large potatoes
1/2 – 1 cup broth
1/4 – 1/2 cup butter
salt and pepper to taste
- In a 3 qt cast iron dutch oven melt your cooking fat over medium heat. When it starts to shimmer add the onions. Cook until the onions are slightly translucent and add the carrots. Cook for 1 minute before adding the beef. Cook until all of the beef is brown, about 10 minutes.
- Meanwhile, bring water to a boil in a large pot. Cut the potatoes (and peel them if you like). When the water is at a rolling boil add the potatoes, reduce heat to medium-high and set a timer for 20 minutes.
- Right after adding the potatoes pour broth into the dutch oven with the meat. Add the garlic and fresh green beans (if using frozen green beans, do not add them now). Cover, reduce heat to medium-low and simmer while the potatoes boil.
- Preheat the oven to 420°F when your timer is at 10 minutes.
- When the timer goes off strain the potatoes. Let them cool for a second in the strainer while you add your frozen veggies to the dutch oven.
- Return the potatoes to the pot with butter and broth starting with the lowest measurement. Mash, adding butter or broth as needed for a creamy, spreadable consistency. If you need this to bee 100% dairy free you can use lard or olive oil instead.
- Spread the potatoes over the shepherd’s pie mixture in the dutch oven. Start at the edges and work in.
- Pop the dutch oven in the oven once it’s preheated and bake, uncovered, for 20 minutes, or until the peaks of the potatoes start to brown.
- Allow to cool for 15 minutes before serving.
If you’re avoiding nightshades you can try mashed cauliflower, parsnip or sweet potato instead of regular potatoes.