Rustic Irish Shepherd’s Pie
This flavorful shepherd's pie is a hearty comfort food that is sure to satisfy meat-and-potato lovers in your family!
Servings: 4
Calories: 649kcal
Ingredients
- 6 medium-sized Russet or Yukon potatoes chopped (peeling them is not necessary)
- 1/2 cup milk or stock for dairy-free
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 1 clove garlic minced (more or less to taste)
- 1 onion diced
- 4 large carrots diced
- 1 pound ground lamb or beef or venison
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 cup frozen peas
- 2 tablespoons arrowroot powder
- 2 cups stock lamb, beef, chicken, or veggie
- 1 egg beaten
Instructions
- In large pot, cover potatoes with water. Bring to a boil, then simmer until fork-tender. Mash with the milk or stock and salt, and set aside.
- While the potatoes are boiling, preheat oven to 400°.
- In 12-inch cast iron skillet, sauté carrots in coconut oil until tender. Add in onions and garlic and sauté for a minute or two. Add in meat and season with pepper and thyme. Cook until the meat is browned, then add in the peas.
- Sprinkle the stew mixture with arrowroot powder and stir to combine. Pour in stock and bring to a boil. Simmer until liquid is reduced to a thick meaty gravy, stirring regularly. Season with salt.
- Remove skillet from heat and spoon mashed potatoes over the stew mixture, spreading as you go. When completely covered, smooth out and brush with beaten egg.
- Bake for 20 minutes or until potato topping is golden-browned. Allow to cool for 10 minutes before serving.
Nutrition
Calories: 649kcal | Carbohydrates: 52g | Protein: 31g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 127mg | Sodium: 1218mg | Potassium: 1684mg | Fiber: 11g | Sugar: 9g | Vitamin A: 10851IU | Vitamin C: 50mg | Calcium: 171mg | Iron: 11mg