This is another recipe that fits the bill for comfort food, kid-friendly, and easily reheated fare. According to tradition, a shepherds pie is made with minced lamb or mutton, while a pie made with minced beef is called cottage pie. Around here, we call it shepherd's pie regardless of the type of meat it contains. I generally make it with beef, but grass-fed ground lamb works great, too.
Shepherd's pie is a bit labor intensive, but is easy to make ahead and refrigerate or freeze until you are ready to heat it for dinner. From the refrigerator, reheating will take about 30 minutes. It also reheats nicely for school or work lunches. I make a double batch of the recipe below and it lasts us for a few days' worth of lunches. The presence of potatoes and some vegetables helps to stretch the meat further, helpful on a budget, especially if you are trying to buy and use well-raised meat. There are 2 versions below - I make a double batch, cook all of the meat together, then make one large pan of "original" pie, and one small pan of primal pie. The original version contains corn and is topped with mashed potatoes. The primal version contains no corn, but other vegetables, and is topped with whipped cauliflower. Original Shepherd's Pie: 1 1/2 pounds ground beef, turkey, lamb, or any combination thereof 1/2 cup onion, chopped or minced 1/2 tsp salt black pepper 1/2 cup hot water or beef broth 6 medium sized potatoes 1/2 cup milk 4 Tbsp butter 1/2 tsp salt 1 package frozen corn 1. Wash and peel potatoes. Cut into chunks and put in large pot. Cover with water and bring to a boil. Boil for 10-15 minutes, or until potatoes are tender. 2. While the potatoes cook, start the meat. In a skillet, gently cook the ground meat until slightly brown. Add in onions, salt, and pepper and stir. Add in broth or water and stir. Allow to simmer 10 minutes, adding corn for the last 5 minutes of simmering time. Set aside. 3. Drain potatoes. Add butter, milk, and 1/2 tsp salt. Mash by hand or with mixer. Add milk as needed so that the potatoes are a spreadable consistency. Set aside. 4. Spread cooked meat and corn in the bottom of a casserole dish. Put mashed potatoes on top of meat and spread out gently with a spatula. Top with grated cheese if desired. Bake at 350 degrees for 30 minutes. Primal Shepherd's Pie Ingredients: Same as above, except: REPLACE corn with frozen or fresh vegetables of your choosing (I like grated carrots, broccoli, and green beans) REPLACE potatoes with 1 head of cauliflower 1. Cut a head of cauliflower into chunks. Rinse and place into a saucepan. Steam gently until tender. Drain and place back into pot. 2. Cook meat as above. Instead of corn, add in other vegetables for last 5 minutes of simmering. Set aside. 3. Add butter, milk, and 1/2 tsp salt to steamed cauliflower. Using a food processor, blend until pureed. Add milk as needed to make a spreadable consistency. 4. Spread cooked meat and vegetables in the bottom of a casserole dish. Put whipped cauliflower on top of meat and spread out gently with a spatula. Top with grated cheese if desired. Bake at 350 degrees for 30 minutes. Comments are closed.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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