Skillet shepards pie

Every Tuesday night I go to school to learn about the amazing teachings of Homeopathy. That means, Mama is taking time for herself, but unfortunately I still need to make dinner. Something quick and easy is a necessity, but I also need it to be nourishing and nutrient dense. 

This week I recreated my version of Shepards Pie and unexpectedly, it was hit. I anticipated them eating it, but there was nothing left when I got home, not a drop! Of course, it is my goal to use high quality ingredients in all of my creations, and this recipe was a great opportunity to make something with the best organic, farm fresh ingredients and not break the bank.

Feel free to add more veggies to the mix, different spices or even sweet potatoes instead of white. I served it with a big green salad and had a delicious, complete meal in 1 hour. Salads as a side never has to be complicated, just your favorite greens will do, but make your own dressing! I have a couple great salad dressing recipes that can also serve as marinades. Try my Italian dressing or Honey Mustard, they are so good!

This recipe will work great with any diet limitations. If you are dairy free, simply use bone broth and ghee before mashing and switch out any veggies you would prefer in the beef mixture. This is my favorite way to cook, throw everything in one pan, back and eat. Easy week night dinners to the rescue.

What you will need

  • Large cast-iron skillet (huge time saver, cook everthing in skillet and bake in the oven) or oven safe pan.

  • 2 pounds 80/20 grassfed ground beef

  • 1 small onion

  • 3 small carrots

  • 3 stalks of celery

  • 2 Tbs. tomato paste

  • 1/2 cup bone broth ( I love to make my own, but if you don’t have time try this brand)

  • 8 medium organic potatoes

  • 1/2 cup milk or cream (more if needed)

  • 1/2 stick salted butter

  • 1 cup shredded cheddar cheese

  • 2 Tbs. chives

  • organic steak seasoning or favorite spice blend

  • salt and pepper

sautéed veggies

sautéed veggies

Putting it together

  • Wash, peel and chop potatoes, then add to a medium sized pan with water. Boil until soft.

  • While potatoes are boiling, finely chop all of your vegetables (onion, carrots, celery and chives) I like to put my veggies in a food processor so they come out very fine, but you can skip this step and chop them yourself.

  • Set chives aside and saute carrots, onions and celery in a pan with a high quality oil of your choice. I like a mild olive oil. Add salt and pepper to season.

  • When veggies are soft, remove from heat and transfer to a bowl.

  • In same pan, saute ground beef until browned and broken apart, but not cooked though completely. Add steak seasoning, salt, pepper, tomato paste and bone broth. Stir until ingredients are combined.

  • Add veggies to ground beef and combine, sprinkle with 1 Tbs. chives

  • When potatoes are soft, strain them and place them back into hot pan. Add warm milk and melted butter ( I microwave this mixture, but feel free to warm in a pan on the stovetop)

  • With a potato masher, mash away. Add shredded cheese if desired. Do this until you reach your desired consistency. I like very smooth mashed potatoes. Add chives and salt to complete.

  • Spoon potatoes over ground beef mixture. Spread to cover beef.

  • If you are using a caste-iron skillet, you can pop into 375 degree oven for 25-30 minutes or until hot and slightly browned on top. If you are doing this in advance, simply cover and refrigerate, until ready to heat through.

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