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Shepherd’s Pie

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend using either Pluck Zesty GarlicAll-Purpose or Spicy for this recipe.

Instructions

For the beef mixture

Step 1

In a large sauté pan, add butter and onion. Sauté onions over medium-high heat for about 4-6 minutes, until onions are somewhat softened.

Step 2

Add in the ground beef mixture. Cook for 7-10 minutes, or until meat is browned and done. 

Step 3

Add in the Pluck seasoning, garlic powder, salt and pepper and stir well. Add in the coconut aminos, bone broth, thyme, and mixed vegetables. Bring the mixture to a boil, then lower to a simmer over medium-low heat. Simmer for 10 minutes for flavors to meld. 

Step 4

Make a slurry of the corn starch mixed into about 2 tbsp. of water. Add this into your mixture as it simmers and stir the slurry in. Let simmer for another 4 minutes or until mixture has thickened.

Step 5

Set mixture aside.

Step 6

Preheat the oven to 400 degrees F.

For the potato topping

Step 1

Wash and peel potatoes. Dice into ½ inch cubes.

This recipe features Yukon gold potatoes. You could also use regular potatoes or even sweet potatoes, depending on which you prefer.

Step 2

Place potatoes in a large pot and cover with water. Bring to a boil and then reduce heat to medium-low and simmer for about 10-15 minutes or until fork tender.

Step 3

Drain potatoes and place in a mixing bowl.

Step 4

Using a KitchenAid, or hand mixer, add butter, milk, sour cream and cheese to the potatoes. Whip potatoes at a medium- high speed until well-mixed, thin and spreadable. Then over a low speed with a mixer, add in egg yolk and salt and pepper and further mix until fully incorporated.

The potato mixture is made with cheddar cheese for this dish; however, you could sub in your favorite shredded cheese for this topping.

Assembling the Shepard’s Pie

Step 1

Spread the beef mixture into a fully greased 9x13 casserole dish. 

Step 2

Add the mashed potatoes on top, starting at the edges of the pan to ensure a seal so the beef mixture won’t bubble through. Then add the rest of the mashed potatoes to the middle. Use a spatula to evenly smooth the potato mixture on top. 

Step 3

Bake for 25-30 minutes, or until potatoes start to brown.

Ingredients

BEEF MIXTURE

2 pounds grass-fed beef

2 tablespoons Pluck seasoning

2 tablespoons grass-fed butter

1 large organic yellow onion, chopped

16 ounces organic mixed vegetables

6 tablespoons coconut aminos

1 cup bone broth

3/4 teaspoons garlic powder

3/4 teaspoons salt

ground black pepper, to taste

1-1/2 tablespoons corn starch

3-4 sprigs fresh thyme, chopped

POTATO TOPPING

1-3/4 pounds organic Yukon gold potatoes

5 tablespoons butter

1/4 cups organic milk

1/2 cups organic sour cream

1/2 cups cheddar cheese

1 egg yolk

salt and pepper, to taste

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