Shepard’s pie, sometimes called “Cottage Pie”, is basically a meat pie that has a mash potato crust on top. Sounds awesome, right? Well, we cannot stress our love for this dish enough. It’s a pretty easy dish to make, since you’re adding everything into one pan, and it’s a great platform for unlimited improvisation. So, go ahead and swap out, change, or add any veggies you have on hand. Don’t have, or enjoy lamb? No worries. Simply swap in ground beef, chicken, turkey, duck, venison, or any other meat your heart desires. Alligator Shepard’s pie? We haven’t done it, but have no doubts about how good it would turn out. Seriously, this dish is hard to mess up, and we have yet to receive anything short of praise, no matter what ingredients we use.
Serves: 4-6 | Prep Time: about 5 minutes | Cook Time: 30-45 minutes
- ¾ pound ground lamb
- ¾ pound ground beef
- 1 cup Bare Bones Beef Bone Broth
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of frozen peas
- 1 cup of chopped carrots
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp oregano
Mashes Potato Crust:
- 4 baking potatoes (peeled and cut into 1” pieces)
- 1 cup of Bare Bones Broth Beef Broth
- 4 TBSP ghee
- ½ cup real cheddar cheese (optional)
Heat oven to BAKE at 375 degrees.
Combine potatoes, a few pinches of sea salt, and water to cover in a pot over high heat. Bring to a boil, and cook potatoes until soft. Drain. Mash potatoes with broth, ghee, salt and pepper to a consistency that allows the potatoes to be spread over the top of the filling. Add water if needed. Season to taste, cover and set aside.
In a cast iron skillet** over medium-high heat, add a bit of olive oil or ghee to coat the bottom. Add onions and garlic and saute until fragrant (about 2 minutes). Add in lamb and beef, salt, pepper and oregano, and saute until meat is cooked through. Add carrots and bone broth, stir to incorporate, then cook on medium heat until broth is reduced and almost dry, about 10-15 minutes. Stir in frozen peas.
ASSEMBLE & BAKE:
Spread the cooked filling evenly along the bottom of the cast iron skillet, then dollop the mashed potatoes on top of the filling and smooth. Sprinkle real cheddar cheese (optional) on the top along with a bit of fresh diced parsley.
Bake at 375 for 10-15 minutes (or until the cheese is melted and the potatoes start to brown at the high edges.
**NOTE: If you don’t have a cast iron skillet, you can saute in any regular skillet and then assemble the shepherd’s pie in a baking dish for baking.