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.