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
Ingredients
Instructions
Preheat oven to 375. Chop onion, celery, and garlic and set aside.
Heat avocado oil in a skillet; add onion, garlic, celery, and carrot. Saute for for 2-3 minutes, then add ground beef.
Add parsley, rosemary, thyme, salt & pepper. Make sure to break up ground beef so it cooks evenly, and until browned. Stir occasionally.
Add coconut aminos, and stir for 1 minute.
Add Arrowroot powder, tomato paste, and diced tomatoes. Stir until combined. Slowly, add in chicken stock.
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.
Place filling in a cast iron skillet.
*This can be done simultaneously with the filling.
Bring a large pot of water to a boil. Remove skin from potatoes; slice and quarter.
Once water boils, add potatoes and let cook for ~15 minutes or until fork tender.
Once cooked, drain in a colander and rinse with cold water.
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.
Spoon mashed potatoes over filling mixture in cast iron, and evenly smooth to cover the entire top.
Bake for 15-20 minutes, until potatoes are slightly browned and filling begins to bubble.
Ingredients
Directions
Preheat oven to 375. Chop onion, celery, and garlic and set aside.
Heat avocado oil in a skillet; add onion, garlic, celery, and carrot. Saute for for 2-3 minutes, then add ground beef.
Add parsley, rosemary, thyme, salt & pepper. Make sure to break up ground beef so it cooks evenly, and until browned. Stir occasionally.
Add coconut aminos, and stir for 1 minute.
Add Arrowroot powder, tomato paste, and diced tomatoes. Stir until combined. Slowly, add in chicken stock.
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.
Place filling in a cast iron skillet.
*This can be done simultaneously with the filling.
Bring a large pot of water to a boil. Remove skin from potatoes; slice and quarter.
Once water boils, add potatoes and let cook for ~15 minutes or until fork tender.
Once cooked, drain in a colander and rinse with cold water.
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.
Spoon mashed potatoes over filling mixture in cast iron, and evenly smooth to cover the entire top.
Bake for 15-20 minutes, until potatoes are slightly browned and filling begins to bubble.
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