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Shepherd's Pie (Recipes for Two)

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people

Ingredients
  

  • 4 large russet potatoes
  • 1/2 tbsp butter
  • 1/4 cup whole milk
  • 1 tbsp minced onion
  • 4 carrots sliced
  • 3/4 cup peas fresh or frozen
  • 1 tsp extra virgin olive oil
  • 1/2 onion chopped
  • 2 cloves garlic finely chopped
  • 1 pound pasture raised ground beef
  • 2 tbsp arrowroot powder or brown rice flour
  • 1 tbsp tomato paste no salt added
  • 1/2 cup beef broth homemade preferred
  • 1/2 cup cheddar cheese shredded
  • 1/2 tsp unrefined sea salt
  • pinch of black pepper

Instructions
 

  • Preheat oven to 350 degrees F.
  • Fill a large pot with 4-5 cups of water and boil. Add the potatoes and cook on medium high until tender.
  • Fill a small pot with 2 cups of water. Add the carrots and cook on medium high until tender.
  • In a large skillet, add the extra virgin olive oil, chopped garlic and chopped onion. Saute until tender and slightly transparent.
  • Add the ground beef to the onion and garlic and brown fully.
  • Add the sprouted flour and mix well.
  • Add the tomato paste, beef broth, sea salt and pepper and mix well.
  • Add the frozen peas to the boiling carrot water and allow to cook for 3-5 minutes.
  • Drain the potatoes. Add the butter and milk and mash fully.
  • Add the beef mixture to a 8x8 baking pan. Spread out to form and even layer.
  • Drain the carrots and peas and mash.
  • Spread the carrot and pea mixture to form a layer on top of the beef mixture.
  • Top the carrot and pea mixture with a layer of mashed potatoes.
  • Sprinkle shredded cheese on top.
  • Bake at 350 degrees for 20-25 minutes.