2 lbs beef and pork blend 80/20 or 1 lb ground beef and 1 lb ground pork 1 1/2 lbs (7 large) Yukon gold potatoes 3 cups water or beef broth to boil potatoes in 2 cups (4-5 large) diced carrots to just tender 1 cup (2 large) celery stalks diced 3 oz (4 large) white button mushrooms diced 1 yellow onion 1 red pepper diced 1 orange pepper diced 1 14.5 oz can Muir Glen diced San Marzano tomatoes with basil & Garlic 1 cup frozen peas 3 T arrowroot starch 3 T garlic ghee 2 T unsweetened unflavored almond milk 2 t thyme divided 2 t rosemary divided 2 t toasted garlic powder divided 2 t roasted onion powder divided
2 t salt divided Pepper to taste 1/2 t oregano EVOO spray I use sprouts brand with no additives
Step1: Preheat oven to 375 degrees Step 2: Using a cast iron skillet sprayed with EVOO heat to medium heat. I use (6). Step 3: Add diced onion sprinkled with 1/2 onion garlic powder and cook a few minutes. Add 1 1/2 T ghee to skillet. Step 4: Add to onions the carrots, celery, peppers, mushrooms, frozen peas and continue to sauté. Add one teaspoon each of seasonings. Sauté till color is bright and vegetables are tender.
Step 5: Pour vegetables into a large bowl and add the can of tomatoes, mixing well and let sit. Step 6: Bring water or broth to boil in a large saucepan with a large pinch if salt. Step 7: While water is coming to boil peel and roughly chop potatoes. Step 8: Once water/broth is boiling add potatoes and cook while browning meat. Step 9: Brown ground beef and pork sprinkled with remaining spices, till cooked through. Drain and add to vegetables. Stir thoroughly.
Step 10: Spray a large casserole dish with EVOO and pour meat and veggies into it. Step 11: Once potatoes are tender drain most of the liquid reserving about 1/4 cup and add the almond milk and 1 1/2 T ghee and mash with potato masher Step 12: Top beef, pork & vegetables with mashed potatoes then sprinkle with thyme, rosemary, oregano, salt, pepper & parsley. Step 13: Bake 40-45 minutes. Serve with olives or avocado.
Many people are unaware but traditional shepherds pie is made with lamb. This is why I have named my creations by the meat in them whole also giving a description of what you are familiar with. I created this version after making chicken pot pie soup. I absolutely loved the flavors and thought something similar would be equally amazing in a cottage or shepherds pie. I experimented with seasonings and have found these herbs and spices give the most amazing flavor.
This savory dish is so filling and full of wonderful fresh vegetables and meat. A wonderful comfort food on a cool fall or winter night. We tend to eat this year round and absolutely
love how long it lasts and the ease if needed to freeze portions and eat later.
I often make according to what ingredients I have in the refrigerator that need used up. I will occasionally add frozen green beans or fresh spinach. You might even catch me adding more mushrooms and carrots. It is really a versatile dish.
I am not a nutritionist so I do not have the nutritional values, but in Whole30 there is no counting calories just ensuring the ingredients are all compliant is enough. I make large batches, share with friends and freeze some and we usually eat it over a few days.
I try to breakdown my recipe into each item you are preparing otherwise it looks very intimidating. Once you have made it once you will be able to whip it together in no time.
Enjoy!