For the beef mixture
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.
Add in the ground beef mixture. Cook for 7-10 minutes, or until meat is browned and done.
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.
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.
Set mixture aside.
Preheat the oven to 400 degrees F.
For the potato topping
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.
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.
Drain potatoes and place in a mixing bowl.
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
Spread the beef mixture into a fully greased 9x13 casserole dish.
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.
Bake for 25-30 minutes, or until potatoes start to brown.