How to Make Shepherd's Pie with Organ Blend Grass-fed Beef Recipe

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Preheat oven to 375°F.

Heat two cups of bone broth over medium heat in a lidded Dutch oven. Once steaming, add the chopped cauliflower, sweet potato, and garlic. Bring to a boil, then let simmer for 15-20 minutes until the vegetables are softened.

Brown the ground beef with heart in a pan with melted butter. Add sea salt and black pepper as it cooks down.

Transfer the meat into a bowl, leaving enough fat in the pan to sauté the veggies. Drain excess fat from the meat.

Add chopped carrots, zucchini, yellow squash, and yellow onion to the pan with remaining fat. Sauté the veggies on high heat, adding parsley, oregano, thyme, sea salt, and black pepper as they cook down. Toss in the green peas after a few minutes.

Once the veggies are cooked through, add back the browned meat and stir until well combined.

After the cauliflower, sweet potato, and garlic have softened, use an immersion blender to puree the mixture.

Add the puree atop the meat and veggie mixture in the pan. Smooth across the top with additional seasoning.

Slide the large pot into the oven at 375°F for about 20 minutes.

Optional: Prepare a simple Herb & Green Salad with arugula, green pear, lemon zest and juice, rosemary, fennel, thyme, salt, pepper, and olive oil, topped with goat’s milk feta while waiting for the pie to finish cooking.

Take the Shepherd’s Pie out of the oven, allow it to cool for a few minutes, and serve alongside the green salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens