Primal Shepherd’s Pie
This is a new twist on an old classic, we hope you enjoy!
Filling:
1 Lb Belcrest Farms Ground Beef Blend ( Regular Ground Beef can be substituted)
1 C Yellow Onion, Diced
2 Cloves Garlic, Minced
1/2 C Carrots, Peeled & Diced
1/4 C Frozen Corn
1/4 C Frozen Peas
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2-3 Tbsp Tomato Paste
1 C Beef Broth
2 Tbsp All Purpose Flour
1 Tsp Dried Thyme
1/2 Tsp Dried Rosemary
1/2 Tsp Black Pepper
Salt To Taste
Mashed Potatoes:
2 Large Russet Potatoes, Peeled & Cubed
1/4-1/2 C Milk
4-6 Tbsp Butter
Salt To Taste
*Fresh Parsley To Garnish
Instructions:
Preheat oven to 400 F.
Add potatoes to a large pot and fill with water until they are submerged. Cook on high heat and bring to a boil.
While potatoes are cooking, warm a medium skillet over medium heat. Add in the olive oil, then the onion and carrots, and sauté until the onions are translucent. Add in the garlic, beef blend, season with salt, pepper, and dry herbs, and cook down until crumbled and well browned. Add in the tomato paste and stir until well combined. Sprinkle in the flour and stir well again, consistency will be very thick. Add in the Worcestershire sauce, then slowly stir in the beef broth a little at a time. *You may use more or less to achieve desired consistency. Mixture should have a gravy-like thickness. Reduce heat to low, stir in the frozen peas and corn, then remove from the heat. Adjust flavor with salt and/or Worcestershire if necessary.
Once the potatoes are fully cooked and fork tender, remove from heat and carefully drain. Add the potatoes to a large heat safe bowl and mash with a potato masher or hand mixer. Add in butter, milk and salt, and continue mashing until a smooth consistency is achieved. Not too thick, not too runny.
Carefully top the beef mixture with the potatoes, directly in the skillet. Smooth over the top evenly, covering the entire surface.
Place in the oven and cook for 25-30 mins. For a crusty top, turn on the broiler and cook for a few additional minutes until potatoes are light golden-brown. Edges of the pan will be bubbling and very hot. Carefully remove the skillet and set on a heat safe surface to rest. Allow pie to rest for about 5-10 minutes before serving. Garnish with fresh parsley over the top and serve.
Enjoy!
- Team Howland