Tuesday, December 20, 2016

Shepherd's Pie

Yield: 4-6 servings

3-4 russet potatoes
1 tbsp coconut oil
2 tbsp olive oil
1 package ground beef 
1/2 onion, diced
3 cloves garlic, finely minced
1 stalk celery, diced
2 carrots, diced
1 cup beef broth
2 tbsp tomato paste
1/2 tsp ground cinnamon
1/2 tsp fennel seed
1/4 tsp cayenne pepper
1/4 tsp paprika
pinch nutmeg
salt and pepper, to taste
1 cup frozen peas

1. Peel potatoes and place in a large pot of cold water and seasoned with 1 teaspoon of salt. Bring to a boil and simmer until potatoes are easily pierced with a knife.
2. Reserve 1 cup of the cooking liquid before draining. Return potatoes to the pot and mix with 1/2 cup of cooking liquid, coconut oil, and olive oil. Mash while potatoes are still warm. Continue to add liquid a little at a time until desired consistency is reached. Season with salt and pepper to taste. 
3. In the meantime, in a large skillet, cook ground beef. Beef should be brown with no pink bits remaining. Remove from pan.
4. In the same pan, heat a splash of coconut oil. Add onion, garlic, celery, and carrots. Sweat for 5-10 minutes, or until vegetables are softened.
5. Add beef broth, tomato paste, and spices. Return cooked beef to the pan. Simmer together for another 5 minutes.
6. Add peas to the mixture towards the end of cooking. 
7. Place beef mixture in a large baking dish. Top with mashed potatoes. Bake in 350F oven for 15 minutes, or until everything is heated through.

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