Shephard’s Pie

001I have got some great roommates. Yesterday at the market all I could talk about was the Shepherd’s Pie I was going to make for dinner, for said roommates on Sunday. I figure if I get it out there that I want to do something, then I feel a pull to act with some accountability.

A few weekends ago my roomies and I took a little trip up to Indy for some dancing at our favorite eclectic bar, Ikes and Jonsies. Before heading out we fueled up at an Irish Pub on the corner. Heather had to have the Shepherd’s Pie. Naturally I wanted to take the idea of the dish and transform it into my own Brittany creation. The problem with the three girls in one house, is finding something that pleases everyone. My natural instinct would be to grab some orange cauliflower, however, Chels doesn’t like cauliflower…..hmm. Next I think I would like to do rutabaga, but I still feel like it may be too risky, what if she doesn’t like it? I then decide to compromise. Sweet potatoes are always a winner, what if I split the pie? Half sweet potato, half rutabaga? Boom, problem solved!

Shopping around the market, I am so fortunate to have Royer Farms. After chatting with Diana for a bit, I finally broke down and bought some ground lamb. AND she planted the idea of stuffed peppers for the leftover lamb (recipe coming this week, thanks Diana). So without further chatter, here is the recipe I prepared yesterday. Enjoy and feel free to take your own creative freedom licensing.

003Shepard’s Pie

  • 2 sweet potatoes, peeled, cubed
  • 2 tbsp grass-fed ghee
  • 2 tbsp coconut milk
  • 1 rutabaga, peeled, cubed
  • 1 large egg 
  • Salt and freshly ground black pepper
  • 1 tbsp coconut oil
  • 1 lbs. ground beef
  • 1/2 lbs. ground lamb
  • 1 carrot, peeled, quartered and sliced
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 4 mushrooms, chopped
  • 1 broccoli floret, chopped
  • 2 tbsp coconut oil
  • 2 tbsp almond meal
  • 1 cup broth (I like making my own)
  • 2 teaspoons Worcestershire
  • 1/2 c. grated grass-fed cheese (optional)
  • 2 tablespoons chopped fresh parsley leaves

004Let’s Make it Happen: Tackle the rutabaga and sweet potatoes first. Peel and cube. Gently drop into some boiling water. Cook until they are tender.

Meanwhile, work on the meat. Get it browning. Chop up the veggies. Now add the carrots, broccoli, mushrooms, garlic, parsley, and onion. Cover and cook.

More multi-tasking, begin heating the coconut oil and almond meal in a smaller skillet. After a couple of minutes, add the broth and Worcestershire sauce. Keep cooking until it thickens up a bit. Add to the veggies. Season it all.

Back to the rutabaga and sweet potatoes. Strain. Process each with coconut milk and ghee, plus salt.

Pre-heat oven to 450. Begin assembling. Put the veggies into the bottom of a two casserole dishes. Gently spread rutabaga on top of one and sweet potato on the other.. Sprinkle with cheese if you’re using. Bake until the top is browned.

Serve to some of your favorite people and ENJOY! Note that my roommates (and Tab) preferred the rutabaga, score for making people try new things).


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