Shepherd’s Pie

photo 2

Please use any vegetables you have on hand in this delicious, healthy and comforting meal.


1 lb. ground meat (beef, lamb, pork) preferably organic/grass fed

1 onion, chopped

2 cloves garlic, minced

3 stalks celery, chopped

3 carrots, chopped

2 cups brussel sprouts, trimmed and halved

10 mushrooms, chopped

1 cup frozen peas

140z. can diced tomatoes

splash of red wine

splash of Worcestershire sauce

1 tsp thyme

1 tsp oregano

Olive oil, salt and pepper

2 lbs. potatoes (I use the red ones)

4 Tbs butter


-Make your basic mashed potatoes by cutting and boiling the potatoes until soft. I like to leave the skins on. Drain potatoes leaving a little bit of water to help keep moisture. Mash the potatoes and add butter, salt and pepper. To make creamier texture, blend with hand blender.

-Heat about 2 Tbl olive oil in a pan over medium high heat

-Cook ground meat until browned – while cooking, season with salt, pepper and worcestershire sauce.

-Add onion, garlic, celery, carrots and brussel sprouts. Season again with salt and pepper.

-Let cook until softened

-When the veggies start to stick and give off brown bits, add a splash of red wine and scrape off the bits.

-Add oregano, thyme, tomatoes and peas and cook a few more minutes.

-Transfer the meat mixture into individual crocks or one big baking dish.

-Layer with mashed potatoes and bake at 350 for about 20-30 minutes.


photo 3photo 4

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s