Post by Loupy on Feb 19, 2016 1:50:05 GMT -7
Rustic Irish Shepherd’s Pie
From: Raia @ www.intoxicatedonlife.com/
Delicious and comforting, this grain-free Rustic Irish Shepherd’s Pie will have you wishing you made a double batch! I’ve always made shepherd’s pie with ground beef or venison, but lamb is the traditional meat used (’cause shepherds don’t tend cattle, ya know…). I also don’t usually add thyme to things, but I found it adds a nice earthy flavor to the dish. This is comfort food at its best.
A few notes, before you get started:
If you’re not a fan of lamb you can use ground beef or venison, if that floats your boat.
You don’t have to brush the top with egg if you’re egg-free—it just makes a nice crust.
A cast iron skillet is not necessary for this recipe. I like things as one-pot as possible, but you can totally make up the filling and then transfer it to a 9×13 inch baking dish.
Remember that when it comes to food it’s always better to have more than not enough(because leftovers are amazing) so don’t skimp on the potatoes! Make a big ol’ pot! Also please note that the recipe might sound a little complicated, but it’s really not. It’s basically a pot of mashed potatoes baked over a stew. You can handle it, I know it!
Cook time: 20 min
Ingredients
6 medium-sized Russet or Yukon potatoes, chopped (peeling them is not necessary)
1/2 c. milk (or stock for dairy-free)
1 t. salt
2 T. coconut oil
1 onion, diced
4 large carrots, diced
1 lb. ground lamb, beef or venison
scant 1/2 t. pepper
1 t. thyme
1 c. frozen peas
2 T. arrowroot powder
2 c. stock (lamb, beef, chicken, or veggie)
1 egg, beaten
Instructions
In large pot, cover potatoes with water.
Bring to a boil, then simmer until fork-tender.
Mash with the milk or stock and salt, and set aside.
While the potatoes are boiling, preheat oven to 400.
In 12-inch cast iron skillet, sauté carrots in coconut oil until tender.
Add in onions and garlic and sauté for a minute or two.
Add in meat and season with pepper and thyme.
Cook until the meat is browned, then add in the peas.
Sprinkle the stew mixture with arrowroot powder and stir to combine.
Pour in stock and bring to a boil.
Simmer until liquid is reduce to a thick meaty gravy, stirring regularly.
Season with salt.
Remove skillet from heat and spoon mashed potatoes over the stew mixture, spreading as you go.
When completely covered, smooth out and brush with beaten egg.
Bake for 20 minutes or until potato topping is golden-browned.
FYI: It’s a good idea to place a cookie sheet on the rack under your pie, just in case the stew bubbles over the edges! Not that I speak from experience or anything…
From: Raia @ www.intoxicatedonlife.com/
Delicious and comforting, this grain-free Rustic Irish Shepherd’s Pie will have you wishing you made a double batch! I’ve always made shepherd’s pie with ground beef or venison, but lamb is the traditional meat used (’cause shepherds don’t tend cattle, ya know…). I also don’t usually add thyme to things, but I found it adds a nice earthy flavor to the dish. This is comfort food at its best.
A few notes, before you get started:
If you’re not a fan of lamb you can use ground beef or venison, if that floats your boat.
You don’t have to brush the top with egg if you’re egg-free—it just makes a nice crust.
A cast iron skillet is not necessary for this recipe. I like things as one-pot as possible, but you can totally make up the filling and then transfer it to a 9×13 inch baking dish.
Remember that when it comes to food it’s always better to have more than not enough(because leftovers are amazing) so don’t skimp on the potatoes! Make a big ol’ pot! Also please note that the recipe might sound a little complicated, but it’s really not. It’s basically a pot of mashed potatoes baked over a stew. You can handle it, I know it!
Cook time: 20 min
Ingredients
6 medium-sized Russet or Yukon potatoes, chopped (peeling them is not necessary)
1/2 c. milk (or stock for dairy-free)
1 t. salt
2 T. coconut oil
1 onion, diced
4 large carrots, diced
1 lb. ground lamb, beef or venison
scant 1/2 t. pepper
1 t. thyme
1 c. frozen peas
2 T. arrowroot powder
2 c. stock (lamb, beef, chicken, or veggie)
1 egg, beaten
Instructions
In large pot, cover potatoes with water.
Bring to a boil, then simmer until fork-tender.
Mash with the milk or stock and salt, and set aside.
While the potatoes are boiling, preheat oven to 400.
In 12-inch cast iron skillet, sauté carrots in coconut oil until tender.
Add in onions and garlic and sauté for a minute or two.
Add in meat and season with pepper and thyme.
Cook until the meat is browned, then add in the peas.
Sprinkle the stew mixture with arrowroot powder and stir to combine.
Pour in stock and bring to a boil.
Simmer until liquid is reduce to a thick meaty gravy, stirring regularly.
Season with salt.
Remove skillet from heat and spoon mashed potatoes over the stew mixture, spreading as you go.
When completely covered, smooth out and brush with beaten egg.
Bake for 20 minutes or until potato topping is golden-browned.
FYI: It’s a good idea to place a cookie sheet on the rack under your pie, just in case the stew bubbles over the edges! Not that I speak from experience or anything…
