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!
- 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
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.
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