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. ***
- ***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
- Preheat oven to 350.
- Place the diced potatoes in a large soup pot, sprinkle with a little sea salt, and cover with cold water.
- 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.
- While the potatoes are cooking, you can start on your filling!
- 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.
- Add the garlic, mushrooms, and carrots and mix well.
- Add the dry spices, fresh parsley, Worcestershire sauce, and beef bone broth and bring to a simmer over medium-to-medium high heat.
- Let the filling simmer until the carrots are tender, add the heavy cream and mix well.
- 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.
- Add the peas, stir, and let simmer just until the peas are warm, turn off the heat and set aside.
- Taste the filling and season to taste with sea salt.
- Now finish the top or the “crust” of your pie.
- Strain the potatoes and add the cooked potatoes back to the pot.
- Add the butter and cream to the potatoes and mash or whisk together until smooth.
- Season the potatoes to taste with sea salt and set aside.
- In a large glass or ceramic baking dish, evenly spread the filling into the dish.
- Scoop the mashed potatoes on top of the meat and gently spread over the filling.
- Using a pastry brush, brush the top of your potatoes with the egg.
- 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.
- Serve immediately and enjoy!