Recipe by Chef Amanda DeLaura
This recipe is incredibly well balanced between macro nutrients and can count as a complete meal when in a pinch. I’ve added five vegetables, including broccoli, which is a magnificent superfood. I like to cook my base in a large cast iron skillet so that you can top the meat mixture with the mashed potatoes and bake the whole casserole inside the skillet rather than getting another dish dirty. Happy cooking and bon appétit!
Makes 6 servings
1 white sweet potato (Hannah sweet potato)
5 golden potatoes
1/2 cup milk
4 Tbsp butter, softened
2 Tbsp olive oil 1 onion, diced
1 carrot, diced
2 stalks celery, diced
3 sprigs fresh thyme
3 cloves garlic, minced
1 lb grass-fed organic ground beef
1/4 cup tomato paste
1/2 cup red wine
1 Tbsp coconut sugar or sugar-free ketchup (optional)
1/8 tsp fresh grated nutmeg
1 pinch red chili flakes
1 small head broccoli, finely chopped
1/2 cup petite peas
4 Tbsp butter
3 sprigs thyme, chopped
- Fill a large pasta pot with Peel and chop the sweet potato into 16 pieces. Add to water and bring to a boil. Similarly, peel the potatoes and cut them into quarters. Once the water is boiling, add the potatoes to the sweet potato and boil for 20 minutes. If the water begins to boil vigorously, reduce the heat slightly to maintain a gentle boil.
- Meanwhile, heat the 2 tablespoons of olive oil in a very large cast iron skillet (at least 10” in diameter) over medium-high heat. Add the minced onion, carrot, celery, and sprigs of thyme. Season generously with salt and pepper and cook until the onions are softened and translucent, stirring frequently, about five minutes. Add the 3 cloves of minced garlic and continue to cook till fragrant, about 60 seconds.
- Remove the thyme and add the beef to the Break up the beef immediately with a spatula or wooden spoon and cook until just pink. There is no need to overcook the beef and potentially dry it out as it will continue to cook in the oven.
- Add the 1/4 cup tomato paste, 1/2 cup red wine, 1/8 tsp nutmeg, and pinch of chili flakes and continue to heat till bubbling. Reduce heat to low and let simmer for 5 minutes. Fold in the chopped head of broccoli and 1/2 cup petite peas. Remove from heat.
- Once the potatoes have cooked for 20 minutes and are easily pierced with a fork, drain and place into a mixing aid. Add the 4 Tbsp butter and 1/2 cup milk and season generously with salt and Mix till thoroughly combined on low speed with the paddle attachment till there are no more than a few remaining clumps. Taste and season with more salt and pepper if needed. Evenly distribute the mashed potatoes over the base of the pie and bake in the middle of the oven at 350ºF for 30 minutes. Transfer the pie to the top shelf of the oven and broil for 3 minutes or until the edges of the potato topping becomes browned and crispy.
- While the Shepherd’s pie is baking, heat your remaining 4 Tbsp of butter and 3 sprigs of chopped thyme over medium-low heat in a small sauce Continue to cook slowly until your butter is browned and the thyme is crispy. Be sure to not blacken the butter. Immediately remove from the heat once the butter is browned.
- Once you’ve removed the Shepherd’s pie from the oven, garnish it with the prepared browned butter and enjoy.