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Shepherd’s Pie

URL: https://nomnompaleo.com/post/88143931388/shepherds-pie-from-russ-crandalls-the-ancestral

Ingredients

The potatoes

  • 2 pounds Russet or Yukon Gold potatoes
  • 3 tablespoons butter
  • ½ cup grass fed heavy cream
  • 1½ teaspoons sea salt
  • 2 tablespoons black pepper

The filling

  • 1½ pounds ground lamb, beef, or a mixture
  • 1 small onion, finely chopped
  • 1 medium carrot, diced
  • 1 small celery root, peeled and diced
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ cup chicken broth or bone broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • ½ cup frozen green peas

Instructions

  1. Boil the potatoes in a large stockpot until fork-tender, about 15 minutes.
  2. Drain the potatoes, return them to the pot, and mash with butter and cream until smooth.
  3. Season the mashed potatoes with salt and pepper, then set aside.
  4. In a skillet, brown the ground meat until mostly cooked, about 6 minutes, then set aside.
  5. Sauté the onion, carrot, and celery root in the rendered fat until softened, about 8 minutes.
  6. Stir in the tomato paste and garlic, cooking for another 2 minutes.
  7. Add the chicken broth, Worcestershire sauce, herbs, and seasonings, then simmer until slightly thickened, about 3 minutes.
  8. Mix in the frozen peas, then spread the meat mixture in a baking dish.
  9. Top with mashed potatoes and smooth the surface.
  10. Bake in a preheated oven at 450°F for about 30 minutes until browned.
  11. Let the pie rest for about 5 minutes before serving.

Nutrition Facts (estimated)

Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg

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