Recipe: Shepherd’s Pie

It always amazes me when the kids eat this meal so well, normally they’re fussy about veggies, but they eat them in this without complaint – probably because it’s such a “feel good” meal with meat and potatoes and a great aroma as it cooks.

SHEPHERD’S PIE: (all ingredients local and organic if possible)

1 1/2 pounds ground beef (preferably grass fed, organic meat)
Medium onion, chopped
14.5 oz. can beef broth, divided (or even better: homemade beef stock!)
3-4 bay leaves
1/2 t. pepper
1/4 t. dried thyme
About 8 large potatoes, peeled and cubed
1/4 to1/2 c. milk
4 T. butter
1 T. minced chives (I use fresh minced garlic)
1 t. sea salt, divided
1 c. shredded cheese (calls for mozz., but I like cheddar better for this recipe)
About 2 cups frozen or fresh mixed veggies (carrots, peas, green beans, corn)
2 T. all-purpose flour (I use whole wheat)

In large skillet (we used cast iron), cook ground beef with onion, drain. Stir in 1 c. broth, bay leaves, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer for 30 min.

Meanwhile, boil potatoes, drain, mash with milk, butter, chives/garlic, and 1/2 t. salt. Stir in cheese, keep warm. (Or I’ll just put the cheese on top.)

Add vegies and remaining salt to beef mixture. Cover and simmer for 10 minutes.

In small bowl whisk flour and remaining broth ’til smooth, gradually stir into beef mixture. Bring to boil, cook and stir for 1-2 minutes or ’til thick. Remove from heat, discard bay leaves.

Transfer beef mixture to greased 9×13 baking dish. Top with mashed potatoes.

Bake uncovered at 375 for 10 minutes or until heated. Note: I usually make it ahead then bake it 30-40 minutes to get it hot again. Also, sometimes I’ll make 2 at once and use one for a meal to take to someone, or it also freezes well so you have a meal to pull out when you have a busy day.

This is a good Weston A. Price recipe – more info can be found at the Weston A. Price website, or in the Nourishing Traditions cookbook.