I guess this isn’t technically shepherd’s pie because it is not made with ground lamb. Please feel free to be more authentic than I and use lamb! No matter what you use it’s an old fashioned comfort food your family is sure to love as much as mine.
- 2.5-3lbs of organic russet potatoes (mashed)
- 1 organic onion
- 1 clove of garlic
- 1 lb of frozen peas and 1 lb of frozen corn
- 16 oz Beef or Chicken Stock
- 1 lb of grass fed ground beef
- 1/4 cup of raw cheddar cheese
- 1/4 cup of whole wheat flour
- Salt and Pepper to taste
First the hard work…Take this
and turn it into
Next take a large oven proof , heavy duty saute pan and brown the beef, onions and garlic together. At this point most recipes would encourage you to drain the fat. Do not drain the fat. If you are using grass fed beef it is healthy for you. Plus it is full of flavor, especially since we just sauteed the onions and garlic with it. If you used lean beef, add a little butter or olive oil. Salt and Pepper to taste. Next add flour.
Stir the flour in and saute for another minute. Add stock and bring to a boil.
Allow to simmer for a few minutes more. Add frozen peas directly from the bag.
Add frozen corn directly from the bag. Be sure to salt and pepper these layers.
Dollop on your mashed potatoes. Dollop is such a fun word! Oh by the way, you already cooked and mashed those potatoes, right?
Spread out the potatoes, and then use a fork to make make plenty of peaks in the potatoes. These peaks will brown in the oven and be everyone’s favorite part.
Then add your cheese. It can be cubed , shredded, sliced , whatever, it will get melty and delicious no matter how it is cut..
Next Bake in a 425° oven for approximately 30 minutes. Dive in.
Tips and Substitutions:
- Corn and Peas are traditional , but anything will work.
- Cheese could also be pecorino or parmesan
- You can use ground turkey, however since it is so lean butter or oil will need to be added.
- Can also be cooked in individual ramekins.
- We almost never have beef stock, however I always have my own chicken stock on hand. Although it seems weird to make a beef dish with chicken stock, it will work just fine.
- If you don’t have an oven safe saute pan, this can be layered in a 9×13 baking dish.
- If after it is done cooking, the top still isn’t nice and brown, throw it under the broiler for a minute.
This post was shared on Real Food Wednesday.