Shepherd's Pie with Grassfed Beef or Lamb
Did you know that shepherd's pie was originally made with ground lamb? Makes sense since it's called "shepherd's" pie, right?
We have both ground beef and ground lamb available through Glory Garden, so it's your choice which one you would like to use!
- 1 1/2 lb potatoes, peeled and cubed
- 1/4 cup butter
- 1/4-1/2 cup milk
- 1/4 cup cream cheese or sour cream (optional but delicious)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lb. ground beef or lamb
- 1 onion, minced
- 1 garlic clove, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped (I even included the leafy tops)
- 1 cup mushrooms, minced
- 1 tsp thyme
- 1 tsp sage
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup pumpkin or squash puree*
- 2 T tomato paste or ketchup
- 1 cup beef stock
- 1 cup peas
- 1/2 cup grated cheese
Place the potatoes in a large pot with cold water. Bring to a boil. Reduce to a simmer and cook until fork tender. Drain. Add butter, milk, cream cheese or sour cream (optional), salt, and pepper. Mash.
Meanwhile, get out a large saucepot or skillet that has a lid. Heat the sauce pot and begin browning the meat along with the onions. When the meat is cooked, add the minced garlic and saute briefly until fragrant. Add all the rest of the ingredients EXCEPT the peas and cheese. Cover with a lid and simmer until the carrots and celery are tender.
When done cooking, add the peas.
Pour the meat mixture into a 9x13 glass dish or a 12" cast iron skillet and spread the mashed potatoes on top. Sprinkle with cheese.
Bake at 400 for 15-30 minutes until the cheese is golden and the shepherd's pie is bubbling around the edges.
Makes 6-7 servings.
*The pureed pumpkin or squash is optional. Its purpose is to add a rich flavor and thicken the sauce. Don't worry, it won't make the shepherd's pie taste distinctly "pumpkin". Learn how to make it here.