Shepard’s Pie

An Irish Dish with a Bit of a Twist

This is a dish you can make for St. Patrick’s Day.  My husband grew up eating this, although I make it a tad different than his mom. (I used sweet potatoes on top instead of white potatoes). 

And yes, those are sweet potatoes in the picture. Yams are the orange potatoes.  

It is an easy casserole dish that is gluten, soy and dairy free.

Serve with a salad and you have dinner.

Ingredients

  • 1- pound grass fed organic beef (or lamb)
  • 1 small bag of frozen carrots and pea mixture
  • 1 large onion chopped
  • ½ t. rosemary
  • ½ t. thyme
  • 1-2 cloves garlic minced
  • s/p to taste
  • 1 T. Worchester sauce
  • 3-4 T. tomato paste
  • ¼ c. red wine
  • ¼ c. beef broth
  • 2 large sweet potatoes (can make mashed potatoes ahead of time). 

Directions

  1. For the potatoes: Since my husband likes sweet potatoes, I made extra at diner the night before and used the left overs for this dish, so it made it quick and easy. Otherwise, boil the sweet potatoes and mash with s/p.  (we do not add butter or heavy cream.  We use only a small amount of coconut milk or broth to moisten but if you want to, feel free to add butter, milk or heavy cream to your liking).  Set aside. 
  2. For the beef/vegetable mixture: cook the beef in a skillet over medium heat, breaking it up so that the beef is in small bits. Cook until almost no red meat is left. Add in the herbs and cook a bit longer and give it a good stir to combine. 
  3. Add the frozen vegetables and the onion.
  4. Add in the wine, tomato puree, broth and Worcestershire sauce and stir to blend.
  5. Pour this blend into a casserole dish.
  6. Top off with the mashed sweet potatoes. (option, some like to top it off here with cheese). 
  7. Bake at 400 degrees F. for 18-20 minutes.

[yumprint-recipe id=’19’]