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Cast Iron Shepherd’s Pie

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Happy, Happy Friday! Here’s to an amazing weekend ahead! I hope you have something really freaking fabulous planned. Today on the blog, I am sharing a recipe that is inspired by St. Patrick’s Day coming up next week. Actually, it is an oldie that I recreated to FIT more of my tastes & preferences. Introducing my “Cast Iron Shepherd’s Pie.”

I have to admit, while I do enjoy the celebration aspect of St. Patrick’s Day, I have never been a big fan of the food/libations it represents. Yes, it’s true, Corned Beef and Cabbage is not my bag, I can take or leave Irish Soda Bread, and Guinness is just way too heavy for my liking.

Needless to say, I did want to create something that paid tribute to the Holiday.

First, and foremost, shepherd’s pie is so not photogenic. It did not matter which way I photographed it, this is as good as it is going to get. Even showcasing the inside filling was less than desirable. Anyway, moving on!

Since potatoes are a main component of the dish, I wanted to keep a nice, healthy balance of proteins, carbohydrates, and healthy fats. I removed the “traditional” peas and corn, and kept the celery, carrots, and onion, in addition to adding diced tomatoes. I used a grass fed ground beef from my go-to Butcher Box, and used Ghee butter and organic heavy whipping cream for the potatoes.

The beauty of a Shepherd’s Pie is that you can pretty much use what you have on hand. Basically, you can make this as versatile as possible!

  • Add whatever veggie you would like AND, if you like peas and corn, go ahead and add them!
  • Swap the russet potatoes with sweet potatoes
  • While I used chicken stock, beef stock pairs beautifully as well.
  • Eliminate the flour altogether, or a healthy alternative is always a great option.

Hope this brings you some “luck of the Irish,” and cheers to a wonderful weekend ahead!

xoxo

Cast Iron Shepherd’s Pie

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Yields8 Servings
Cast-Iron-Shepherd's-Pie
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Ingredients

For Filling
 2 tbsp Avocado Oil (I use Primal Kitchen)
 1 Medium Onion, chopped
 2 Cloves garlic, minced
 1 cup Celery, diced
 1 cup Carrot, diced
 1 lb Grass fed ground beef (I use Butcher Box)
 1 tsp Parsley, Rosemary, & Thyme
 ½ tsp Dash of Salt & Black Pepper
 1 tbsp Coconut Aminos
 2 tbsp Arrowroot powder
 2 tbsp Tomato paste
 1 Can diced tomatoes
 1 cup Chicken stock (organic preferable)
For Potatoes
 2 Large Russet potatoes, skin removed and quartered
 2 tbsp Ghee butter (I use 4th & Heart)
  cup Heavy Cream (organic preferable)

Instructions

For Filling
1

Preheat oven to 375. Chop onion, celery, and garlic and set aside.

2

Heat avocado oil in a skillet; add onion, garlic, celery, and carrot. Saute for for 2-3 minutes, then add ground beef.

3

Add parsley, rosemary, thyme, salt & pepper. Make sure to break up ground beef so it cooks evenly, and until browned. Stir occasionally.

4

Add coconut aminos, and stir for 1 minute.

5

Add Arrowroot powder, tomato paste, and diced tomatoes. Stir until combined. Slowly, add in chicken stock.

6

Bring to a boil, then reduce to a simmer for ~5 minutes. Feel free to do a little more if you want a thicker consistency.

7

Place filling in a cast iron skillet.

For Potatoes
8

*This can be done simultaneously with the filling.

Bring a large pot of water to a boil. Remove skin from potatoes; slice and quarter.

9

Once water boils, add potatoes and let cook for ~15 minutes or until fork tender.

10

Once cooked, drain in a colander and rinse with cold water.

11

Add potatoes back into the pot, along with Ghee butter and heavy cream. Using a hand mixer, mix until creamy/fluffy. Sprinkle in a little parsley and mix.

Let's Put It Together!
12

Spoon mashed potatoes over filling mixture in cast iron, and evenly smooth to cover the entire top.

13

Bake for 15-20 minutes, until potatoes are slightly browned and filling begins to bubble.

Ingredients

For Filling
 2 tbsp Avocado Oil (I use Primal Kitchen)
 1 Medium Onion, chopped
 2 Cloves garlic, minced
 1 cup Celery, diced
 1 cup Carrot, diced
 1 lb Grass fed ground beef (I use Butcher Box)
 1 tsp Parsley, Rosemary, & Thyme
 ½ tsp Dash of Salt & Black Pepper
 1 tbsp Coconut Aminos
 2 tbsp Arrowroot powder
 2 tbsp Tomato paste
 1 Can diced tomatoes
 1 cup Chicken stock (organic preferable)
For Potatoes
 2 Large Russet potatoes, skin removed and quartered
 2 tbsp Ghee butter (I use 4th & Heart)
  cup Heavy Cream (organic preferable)

Directions

For Filling
1

Preheat oven to 375. Chop onion, celery, and garlic and set aside.

2

Heat avocado oil in a skillet; add onion, garlic, celery, and carrot. Saute for for 2-3 minutes, then add ground beef.

3

Add parsley, rosemary, thyme, salt & pepper. Make sure to break up ground beef so it cooks evenly, and until browned. Stir occasionally.

4

Add coconut aminos, and stir for 1 minute.

5

Add Arrowroot powder, tomato paste, and diced tomatoes. Stir until combined. Slowly, add in chicken stock.

6

Bring to a boil, then reduce to a simmer for ~5 minutes. Feel free to do a little more if you want a thicker consistency.

7

Place filling in a cast iron skillet.

For Potatoes
8

*This can be done simultaneously with the filling.

Bring a large pot of water to a boil. Remove skin from potatoes; slice and quarter.

9

Once water boils, add potatoes and let cook for ~15 minutes or until fork tender.

10

Once cooked, drain in a colander and rinse with cold water.

11

Add potatoes back into the pot, along with Ghee butter and heavy cream. Using a hand mixer, mix until creamy/fluffy. Sprinkle in a little parsley and mix.

Let's Put It Together!
12

Spoon mashed potatoes over filling mixture in cast iron, and evenly smooth to cover the entire top.

13

Bake for 15-20 minutes, until potatoes are slightly browned and filling begins to bubble.

Cast Iron Shepherd’s Pie

Disclosure: While all thoughts and opinions are my own, this post contains some affiliate links in which I may be compensated (at not cost to you). This compensation helps with keeping my blog up and running, and creating amazing content to share! I cannot thank you enough for your support, feedback, and following! You are the best!



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