Why on earth is this dish SO GOOD? Well, that’s like asking why the sky is blue, or why do birds sing. They just do, and the goodness of Shepherd’s Pie just is.
I make this dish with a Sarah Twist and I hope you cook along with me and I hope more than anything else that your family enjoys this Shepherd’s Pie as much as mine because food really does bring people together. Now go get cookin’!
Below is the full recipe but for all the tips and tricks as to how to make this Shepherd’s Pie – “Holy Freakin’ Guacamole Good”– you must watch the video.
Finally, please help a girl out by sharing this post!
*** When I’m adding the heavy cream to the pie filling, I say that you can substitute with coconut oil if you want this to be dairy free. I should have said “coconut MILK!”
The all purpose seasoning that I use is from Simply Organic and has black pepper, garlic, parsley, celery seed, tomato powder, basil, thyme, oregano, sage, and coriander. ***
Shepherd’s Pie
Ingredients
- ***Pie Filling***
- 2 lbs ground beef or 1 lb lamb and 1 lb ground beef
- 1 small yellow onion finally chopped
- 1 tablespoon butter ghee, or coconut oil
- 2 cloves garlic minced
- 5 white mushrooms chopped
- 3 carrots chopped
- 1 cup green peas frozen
- 1 tablespoon all purpose seasoning
- 1 tablespoon French thyme
- 1 tablespoon paprika
- ¼ teaspoon cayenne or more if you want more kick
- ½ - 1 teaspoon black pepper
- ½ cup fresh parsley finely chopped
- ¼ cup Worcestershire sauce
- Sea salt to taste
- 1 cup Beef Bone Broth
- 2 tablespoons Kuzu Starch for a thickener If you have a cup of liquid in your pan, start with 1 tablespoon Kuzu starch mixed with 2 tablespoons cold water – I ended up needing to double this to achieve the correct thickness so I used 2 tablespoon Kuzu mixed with 4 tablespoons cold water before adding to the filling.
- 4 tablespoons cold water
- 3-4 tablespoons heavy cream or coconut milk in the demo I accidentally say coconut oil when I use this in the meat but I meant to say coconut milk!!
- ***Top of Shepherd’s Pie***
- 4 medium sized russet potatoes peeled and diced
- 2-3 tablespoons butter or ghee
- 3-4 tablespoons heavy cream or coconut milk
- 1 egg whisked
Instructions
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Preheat oven to 350.
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Place the diced potatoes in a large soup pot, sprinkle with a little sea salt, and cover with cold water.
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Bring to a boil over high heat, turn down to medium or medium low and simmer for 20-25 minutes or until the potatoes are very tender.
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While the potatoes are cooking, you can start on your filling!
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In a large skillet melt the tablespoon of butter over medium heat and add the onions and the ground beef/lamb and cook until browned.
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Add the garlic, mushrooms, and carrots and mix well.
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Add the dry spices, fresh parsley, Worcestershire sauce, and beef bone broth and bring to a simmer over medium-to-medium high heat.
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Let the filling simmer until the carrots are tender, add the heavy cream and mix well.
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Mix 2 tablespoons of the Kuzu Starch with 4 tablespoons of cold water until dissolved add this to the filling and stir until the filling becomes thick.
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Add the peas, stir, and let simmer just until the peas are warm, turn off the heat and set aside.
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Taste the filling and season to taste with sea salt.
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Now finish the top or the “crust” of your pie.
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Strain the potatoes and add the cooked potatoes back to the pot.
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Add the butter and cream to the potatoes and mash or whisk together until smooth.
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Season the potatoes to taste with sea salt and set aside.
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In a large glass or ceramic baking dish, evenly spread the filling into the dish.
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Scoop the mashed potatoes on top of the meat and gently spread over the filling.
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Using a pastry brush, brush the top of your potatoes with the egg.
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Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the top of your pie is golden brown.
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Serve immediately and enjoy!
Kristen Schroeder says
May 28, 2015 at 4:12 pmLove your cooking videos!! Please keep them coming. You have such a cute personality and it if fun to watch. Where can you find the Kuzu starch? Thanks
Sarah Fragoso says
May 29, 2015 at 6:26 amThank you so much Kristen! 🙂 You can find the Kuzu Strach at most health food stores but you can also order if from Amazon or Tropical Traditions! http://www.amazon.com/Eden-Starch-Organic-3-5-Package/dp/B001ASBC7G
Jen says
May 28, 2015 at 6:24 pmAWESOME stuff!! Totally trying & totally sharing 🙂
Thank you!!
Sarah Fragoso says
May 29, 2015 at 6:25 amThank you so much Jen! I hope you enjoy it!
Aimee says
June 6, 2015 at 11:55 amSuch a great video! Looking forward to making this for my family. It looks soooo yummy. AND, I am SO happy to find a healthy recipe using cream & potatoes! 2 things that my family loves & tolerates very well! Thank you!
Sarah Fragoso says
June 7, 2015 at 8:38 amThank you so much Aimee, I hope you and your family enjoy the recipe!
KJ says
June 6, 2015 at 12:09 pmLove the video. What brand and where do you buy your sea salt in a bag?
Sarah Fragoso says
June 7, 2015 at 8:37 amThank you KJ! The brand of salt I use is by Natural Health International and it’s called The Original Himalayan Crystal Salt and I order it here from Tropical Traditions: http://www.tropicaltraditions.com/himalayan_salt.htm
Clarica Baum says
June 11, 2015 at 7:18 amHi I just wanted to say that I have been cooking for my husband for 27 years and I have tried several Shephards Pie recipes because it is one of my favorite meals, and he has not ever liked one of them. Until last night that is! He actually had seconds and said I better save the recipe !!
Sarah Fragoso says
June 14, 2015 at 10:54 amThanks so great to hear Clarica! Thank you so much! 🙂
Andrea says
September 22, 2015 at 6:22 pmHi Sarah! I was wondering what all purpose seasoning you use? Thanks!
Sarah Fragoso says
September 26, 2015 at 7:30 amI use the all purpose seasoning from Simply Organic! 🙂
Tracy says
November 3, 2015 at 6:08 pmI love your video Sarah! So much great detail. I wanted to mention for this recipe specificly I did not have fresh thyme since the heat from the summer killed it in my garden so I used some ground thyme from my cupboard. I figured 1/2 t would be good. Wow was I wrong! Way to much, 1/4 t would have been fine. If I don’t have any fresh thyme next time, I’ll just leave it out since it’s hard to find a good ground or dried thyme. Any suggestions? I’m excited to try this again! Such a great recipe for the whole family!
Sarah Fragoso says
November 4, 2015 at 6:57 amHi Tracy! If you can’t find any fresh thyme, just omitting it would not really change the flavor profile all that much! I do like the dried thyme from Simply Organic, not sure if you can find that brand near you but I know you can also order it online, but probably not worth it just for this recipe – it will be delicious without it also! Enjoy!
Dora says
April 15, 2016 at 10:44 amThis recipe is great. It has become one of our favourites and my mother in law and a good friend both love making it :). So, thank you.
Sarah Fragoso says
April 20, 2016 at 8:17 amSo glad to hear you are enjoying this recipe! Thank you so much! 🙂
Rodney L. says
August 25, 2016 at 12:03 pmHey, Sarah….just found your site and love it!! Great recipes and great non-food content. Quick question – I thought you were primarily Paleo, but when I saw this recipe with Russet potatoes as an ingredient, I’m confused. What is your official mission around the food? Thanks…..
Sarah Fragoso says
August 25, 2016 at 4:30 pmHi Rodney! I recently changed the URL of my blog from Everyday Paleo to Sarah Fragoso – so that I could blog about anything and everything – and here’s a couple of links explaining my food philosophy and also why I made the changes that I did. Hope that helps clear things up! Glad you love the site, thank you so much!
https://sarahfragoso.com/eat-food-that-doesnt-hurt/
https://sarahfragoso.com/goodbye-everyday-paleo/