Traditionally made with lamb or mutton, Shepherd’s Pie is a culinary favorite from England. Here in the the United States, it’s customarily made with ground beef and mashed potatoes.
This shepherd’s pie is an casserole with a layer of cooked meat and vegetables, topped with mashed cauliflower, and baked in the oven. This mouth-watering recipe yields mashed cauliflower, some crispy bits, meat, and vegetables in every mouth-watering bite.
This video offers an alternate recipe for Conscious Culinary’s Shepherd’s Pie. Its an easy-to-follow step-by-step guide with Chef Lauren that takes you every step of the way to make a perfect, delicious, nutrient-conscious shepherd’s pie. Enjoy!
1/4 cup good quality olive oil
1 onion, diced
3 cloves garlic, minced
1 cup carrots, diced
1 bulb celery root, peeled and diced
2-3 sticks thyme
2-3 tablespoons fresh parsley, chopped
1 lb ground beef, lamb or game meat
2 cups sliced mushrooms
1/4 cup fresh green peas
1/4 cup dry white wine
1/4 cup chicken stock
1/4 cup grass-fed butter
1 batch cauliflower mash
In a large pan on medium-high heat, add your olive oil, onion, garlic, carrot and celery root and stir. Add in the thyme and half of the parsley. Sauté about 5 minutes or until the veggies start to soften, add fresh cracked pepper and sea salt and pepper
Add in the ground meat and stir until browned and evenly combined. Season again with fresh pepper and sea salt.
Add in the wine and stock and stir. Turn up the heat to high and allow half of the liquid to reduce off, about 5 minutes. Turn off the heat and evenly mix in the butter. Season again and transfer to a large baking pan.
Top this with the cauliflower mash evenly and sprinkle the remaining parsley on top.
Bake at 400 degrees for 15 minutes and serve hot!
For the cauliflower mash:
1 head cauliflower, chopped
3 parsnips, chopped
3-6 cloves garlic, peeled
1/4 cup grass-fed butter
Sea salt and fresh cracked pepper to taste In a pot filled with boiling water, carefully add the cauliflower, parsnips and garlic. Boil about 10 minutes or until very fork tender.
Remove from the heat and strain. In a bowl, mash the cauliflower mix rightly, adding in the butter. Season to taste with the sea salt and fresh cracked pepper.