Homemade Shepherds Pie

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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!

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Ingredient list:

  • One large onion
  • 2 carrots
  • 2 pounds of ground beef
  • One bag of frozen peas
  • One bag of frozen corn
  • 3 sticks of butter
  • 1 teaspoon of Worcestershire Sauce
  • One can tomato paste
  • 3 eggs
  • 1/2 cup of raw milk
  • A sprig of fresh Rosemary
  • 2 pounds of potatoes
  • Garlic
  • Salt and Pepper
  • Paprika
  • One cup of Sour Cream, optional

Makes six servings.

Directions

1. Chop the carrots and onion into small pieces.
1. Chop the carrots and onion into small pieces.
2. In a large pan, melt 1/2 of a stick of butter.
2. In a large pan, melt 1/2 of a stick of butter.
3. Sautee the onions in the pan until golden brown.
3. Saute the onions in the pan until golden brown.
4. Add ground beef and cook until brown. Be careful not to overcook the beef; you will be baking it later.
4. Add ground beef and cook until brown. Be careful not to overcook the beef; you will be baking it later.
5. Add one 1-1/2 cup of tomato paste.
5. Add one 1-1/2 cup of tomato paste.
6. Add one teaspoon of cracked pepper and a 1/4 teaspoon of sea salt.
6. Add one teaspoon of cracked pepper and a 1/4 teaspoon of sea salt.
7. Finely chop a sprig of rosemary.
7. Finely chop a sprig of rosemary.
8. Add it to the meat sauce.
8. Add it to the meat sauce.

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.

9. Pour in about two tablespoons of Worcestershire sauce, or however much you like. My hubby likes a lot!
9. Pour in about two tablespoons of Worcestershire sauce, or however much you like. My hubby likes a lot!
10. Add the frozen peas.
10. Add the frozen peas.
11. Then add the corn.
11. Then add the corn.
12. Mix well.
12. Mix well.
14. Scrub the potatoes clean.
14. Scrub the potatoes clean.
15. Chop them into a few pieces and boil them for about 30 minutes, or until they slide of the fork.
15. Chop them into a few pieces and boil them for about 30 minutes, or until they slide of the fork.
16. Add three eggs, two sticks of butter, a 1/2 a cup of milk, and mash the potatoes..
16. Add three eggs, two sticks of butter, a 1/2 a cup of milk, and mash the potatoes..
17. In a large baking dish, add the meat and vegetable mix.
17. In a large baking dish, add the meat and vegetable mix.
18. Then spread the mashed potatoes on to to create a nice, thick layer.
18. Then spread the mashed potatoes on to to create a nice, thick layer.
19. Sprinkle on a generous dose of Paprika on top. We like the smoked kind. Place in the oven at 400 until it is warmed through and the top is golden brown.
19. Sprinkle on a generous dose of Paprika on top. We like the smoked kind. Place in the oven at 400 until it is warmed through and the top is golden brown.

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/

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Diana Glasser is a food and nutrition writer at Eugene Daily News. Glasser is a European turned Northwesterner, currently earning her M.S. in Holistic Nutrition. Follow her blog The Kitchen Rag at http://kitchen-rag.blogspot.com/.

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