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Recipe

Shepherd's Pie

This no-crust pie is hearty, delicious, and easy to prepare.

Ingredients

  • Lard for baking dish, or palm shortening
  • 2 pounds potatoes of choice, such as Russet
  • Water and sea salt for soaking potatoes
  • 1 tablespoon pure olive oil, or coconut oil, or butter of choice, or flax oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 pound 80% lean ground beef, or ground meat of choice, or 2 pounds finely diced mushrooms of choice
  • 4 slices uncured, nitrate-free bacon of choice (Applegate Farms®), or diced ham
  • 2 cups GF chicken broth, or GF broth of choice
  • 1 tablespoon GF ketchup
  • 1 tablespoon GF Italian seasoning (Frontier®), or herbs of choice
  • 1 cup organic peas
  • Sea salt to taste
  • Fresh ground black pepper to taste

Method

  1. Place baking rack in third position; preheat oven to 375°F; heavily grease baking dish with lard; set aside.
  2. Wash and thinly-slice potatoes; line bottom of prepared baking dish with potatoes, slightly overlapping one another; complete two full layers; reserve remaining potatoes (place in bowl filled with cold, salted water until ready to use).
  3. Place large skillet over medium-high heat; add pure olive oil, diced onion and carrot; sauté 5 minutes.
  4. Add ground beef; cook meat thoroughly; remove contents to bowl; cover to keep warm; set aside.
  5. Fry bacon; remove to paper towels to drain; crumble over meat mixture.
  6. Pour ground meat mix over layered potatoes in baking dish; smooth out top.
  7. In large bowl, combine GF chicken broth, GF ketchup, Italian seasoning, peas, sea salt, and black pepper; pour half over top of meat.
  8. Layer remaining potatoes over top of meat; pour remaining liquid over top.
  9. Cover baking dish tightly with foil; place in preheated 375°F oven; bake 35 minutes.
  10. Remove foil; return dish to oven; bake 15 minutes.
  11. Remove dish from oven; cool slightly prior to serving.

Slice into desired portions; serve immediately. Servings: 6. Preheat: 375°F. Prep Time: 20 minutes. Cooking Time: 50 minutes.

To freeze remaining portions: cool completely; cut into desired portions; wrap each tightly in plastic; store frozen up to 2 months.

To reheat frozen pie: place desired portions onto parchment-lined baking sheet; place on third rack in preheated 375°F oven; bake 30 minutes, or until heated through.