Dad’s Shepherds Pie
– 800 g Package of Extra Lean Ground Beef
– 1 Onion, diced
– 1.5 c. Bulk Carrots, peeled and chopped
– 5 Cloves Garlic, sliced
– 1/2 Small Package White Mushrooms, sliced
– 250 ml Beef Bone Broth
– 1 Tbsp Red Wine Vinegar
– 3 Tbsp Tomato Paste
– 2 Bay Leaves
– 1.5 Tbsp Fresh Rosemary, chopped
– 1.5 Tbsp Fresh Thyme
– Salt & Pepper to taste
– 6 New Potatoes or Red Potatoes
– 3/4-1 c. Milk
– 2 Tbsp Butter
– Salt & Pepper to taste
1. Peel the skins off the potatoes and boil until soft to mash.
2. In a large frying pan (preferably oven safe), over medium heat, fry the ground been until about 70% cooked through. As the beef is frying, add the bay leaf to get it started. Remember to take out the Bay leaf prior to adding on the potato
3. Add the carrots, onions, and garlic. Cook until soft.
4. Add the remaining ingredients for the filling and bring the pan to a light simmer.
5. Preheat the oven to 400 degrees F.
6. In a mixing bowl mash the potatoes, adding the milk and butter. If you want the potatoes really smooth use an electric mixer. Add more liquid as needed. Salt and pepper to taste. Transfer the mashed potatoes to the top of the filling.
7. Bake in the centre of the oven for around 30-40 minutes or until the potatoes on top are golden brown.
8. Garnish with scallions or chives.
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