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Shepards Pie Demo
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Shepherd’s Pie

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Sarah Fragoso

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

  1. Preheat oven to 350.
  2. Place the diced potatoes in a large soup pot, sprinkle with a little sea salt, and cover with cold water.
  3. 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.
  4. While the potatoes are cooking, you can start on your filling!
  5. 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.
  6. Add the garlic, mushrooms, and carrots and mix well.
  7. Add the dry spices, fresh parsley, Worcestershire sauce, and beef bone broth and bring to a simmer over medium-to-medium high heat.
  8. Let the filling simmer until the carrots are tender, add the heavy cream and mix well.
  9. 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.
  10. Add the peas, stir, and let simmer just until the peas are warm, turn off the heat and set aside.
  11. Taste the filling and season to taste with sea salt.
  12. Now finish the top or the “crust” of your pie.
  13. Strain the potatoes and add the cooked potatoes back to the pot.
  14. Add the butter and cream to the potatoes and mash or whisk together until smooth.
  15. Season the potatoes to taste with sea salt and set aside.
  16. In a large glass or ceramic baking dish, evenly spread the filling into the dish.
  17. Scoop the mashed potatoes on top of the meat and gently spread over the filling.
  18. Using a pastry brush, brush the top of your potatoes with the egg.
  19. 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.
  20. Serve immediately and enjoy!