Shepherd’s Pie

I have a new recipe today!  I’m not prepared enough to plan these things, but when I make something for dinner that I love, I need to share it with you.


Did you know this it the the first time I’ve made shepherd’s pie for my husband?  I’ve made it for myself for lunch or dinner when he’s working, but he always said he “doesn’t like” shepherd’s pie.  He’s the type of person who will say he doesn’t like something that he’s never actually tried before (like avocado… I’m on a mission to get this man to try avocado and one day I will succeed!), but I finally talked him into trying it and you know what? He loved it.  He even thought about going back for more.  So this is the recipe that made my husband like shepherd’s pie.
This recipe is not only easy, it’s rich and flavorful; I’m a big fan of comfort food and this one is super satisfying.  You can mix up the veggies by adding more traditional peas if that’s your thing, or go nuts and try adding something a little more unique like kale.  It really is whatever you want it to be.

Shepherd’s Pie

serves 4 |  prep time 15 minutes. | cook time 35 minutes

  • 1lb grassfed ground beef
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 1lb of red potatoes
  • 2 Tbl Butter/ghee
  • 1 Tsp minced garlic (approx 2 cloves)
  • 1 Tsp ground cumin
  • 1/2 Tsp ground cardamom
  • 1Tsp dried parsley
  • 1 Tsp dried marjoram
  • 1/2 Tsp garlic powder
  • salt
  • pepper
  • 3/4 C beef bone broth
  1. Cut the potatoes into half in chunks; add them to a medium sized pot of cold water and bring to a boil.  Once the water starts to boil, simmer for 10 minutes until the potatoes are tender.
  2. Preheat oven to 350.
  3. while waiting for the potatoes to boil, add butter to a 10″ cast iron skillet an heat over medium heat.  Once the butter is melted, add onions to the skillet and saute for 5-7 minutes until transluscent
  4. Add garlic and stir for 30 seconds until frangrant.  Add ground beef and cook until all the meat is browned, about 10 minutes.  Add the cumin, cardamom, parsley, marjoram, salt and pepper to taste, and stir evenly distribute the spices.  Add carrots the pan cook for 5 minutes until they begin to soften.  Add 1/2 cup of the broth and simmer for 5 minutes.
  5. Drain the cooked potatoes and put them back in the pot, add the remaining tablespoon of butter and 1/4 cup of broth to the pot with the garlic powder, and salt and pepper to taste.  Mash the potatoes with a mashing tool or hand mixer until smooth.
  6. Add the mashed potatoes to the top of the meat mixture in the cast iron skillet
  7. Put the “pit” in the preheated oven for 20 minutes until golden brown on top.
  8. Allow to cool for 5 minutes before serving and remove any extra servings to let them cool outside of the cast iron pan.


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