One of our favorite meals on the farm is Shepherd’s pie. This recipe is adapted from Simply Recipes. A little bit different then the way my mom made it growing up, but it still brings back warm memories of childhood.
This nutrient-dense meal is a traditional comfort food that easily works for anyone with food sensitivities and for those that are grain-free!
All of the ingredients (except for our pasture-finished ground beef!) can be purchased through Azure Standard. Great pricing for high-quality organic foods.
You will need:
- Redmond Real Salt and Pepper to taste
- 6 medium-size potatoes
- 1/4 cup grass-fed butter
- 1 onion
- 1 1/2 cups frozen veggies ( some or all green beans, peas, carrots, celery)
- 2 lbs 1984 Primal Ground (beef and beef heart blend!)
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 1/2 cups shredded Raw Cheddar cheese *optional
Peel and quarter your potatoes, cover with cold water in a large pot and bring them to a boil. Simmer for about 20 minutes or until tender enough to pierce with a fork. Pour off the water, add 8 tbsp. of butter, salt, and mash.
While the potatoes are cooking, pre-heat your oven to 400 degrees and start cooking your ground beef. When it is mostly browned, add your chopped onions, salt, and pepper.
When the meat is browned add beef broth and Worcestershire sauce, and frozen veggies. Bring to a simmer, reduce heat to low, and cook uncovered for about 10 minutes. Taste test and add more seasonings as needed.
Spread the meat mixture evenly in a 9×13 casserole dish. Then spread the mashed potatoes over the top of the meat mixture. Rough up the surface of the potatoes so that peaks will get browned and crispy or spread a layer of shredded cheese.
Bake in the 400-degree oven for about 30 minutes or until browned and bubbling. Broil for a minute or two to help brown the mashed potatoes or cheese.
Let sit for about 5 minutes after removing from the oven and enjoy!
