Working full time and being a student and a wife keeps me pretty busy. So when it comes to making dinner, I try to choose easy and nutritious, but inexpensive meals that both my husband and I can have for lunch the next day. Shepherd’s Pie sometimes gets a bad rap, but we have found that doubling the meat, using less potatoes, and using a healthy serving of grass fed butter, fresh rosemary, farm fresh raw eggs, and raw milk help make this typically bland dish burst with rich flavors.
In fact, we have made this recipe for company and it has even become a frequently requested meal train favorite. The peas and the corn give it a sweetness that makes little ones ask for seconds and thirds. This particular pie was taken to a dear friend who recently had a baby.
Another added bonus to this particular recipe is that it is gluten free!
I love rosemary. It is such a versatile herb. I am never disappointed when I use fresh rosemary in my cooking. And if I pick too much off the bush, I place it in a cup with a little water and the smell refreshes the whole house. Did you know that fresh rosemary leaves are loaded with vitamin C, B complex and minerals? To read more about the health benefits of rosemary go here.
Enjoy with a dollop of sour cream or not. As an Eastern European, I think everything tastes better with a little bit of sour cream 😉
Originally published in my blog: The Kitchen Rag: http://kitchen-rag.blogspot.com/