Shepherd’s Pie

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.

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.

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.