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Shepherd’s Pie



1 lb grass-fed ground beef (85/15)

1 medium onion, chopped

5 garlic cloves, smashed

1/2 cup. Frozen peas

1/2 cup of carrots, chopped

1/3 cup mushrooms, chopped

1 Tablespoon tomato paste

1 Tablespoon gluten-free Tamari

1 Cup chicken broth

2 tablespoons corn starch

1 Teaspoon thyme

1 Teaspoon rosemary

1//2 teaspoon salt

1/2 teaspoon black pepper

Avocado oil to sauté


7-8 russet potatoes boiled and peeled

2 tablespoons grass-fed butter

1/4 cup unsweetened cashew or coconut milk

1/2 Teaspoon salt (pink salt or sea salt)

1/2Teaspoon thyme and rosemary to sprinkle on top.

In a medium saucepan sauté the onions and garlic on medium in a bit of avocado oil for 1-2 minutes or until fragrant. Add the ground beef and brown well, separating it with a fork as it cooks. In the middle of browning, add salt, pepper, thyme and rosemary. Next, add in the mushrooms, carrots and peas and continue to sauté on medium heat for 5 minutes. In a small bowl whisk together the chicken broth, tomato paste, tamari and corn starch until smooth. Add that into the pan and stir well until a sauce forms. Turn off the heat and set aside. Preheat the oven to 350 degrees. Now mash the boiled and peeled potatoes with butter, milk, and salt. Mash together until smooth with a hand masher or handheld immersion blender. Slightly spray a 9 inch baking dish with oil and pour the filling into it. Add the mashed potatoes on top, sealing around the edge to ensure filling doesn’t escape. Sprinkle the thyme and rosemary on top and bake for about 30-35 minutes.

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