A hearty meat pie filled with vegetables, and topped with yummy mashed potatoes. A Whole30 compliant shepherd’s pie you’ll fight for the leftovers (if there are any!)
Here was my thought process for this recipe:
National Pie Day is December 1. What can I make for this day? I haven’t made my awesome chocolate peanut butter cream pie (recipe here) for a long time. Or I could make a pumpkin pie – Thanksgiving and Christmas are great excuses to make pumpkin pie. Or a pecan pie, to make up for my failure the last time I made this. But then I hopped on the bathroom scales and realized I probably should stop making (and eating) so many sweet things. But what I do I make for a pie day? I know, something savory, like a meat pie. Let’s look in the fridge to see what veggies and meat I have available. And so greatness was born.
If you feel so inclined, you can bake a savory pie crust and put all this yummy filling in it for a ‘true’ shepherd’s pie. Or you can just have it in a casserole dish, like we did. Either way, the true flavors come from the meat and veggies. And the real comforting, hearty feeling in your belly will be with you for a long time.
You know you’ve cooked a great dish when the family are fighting over the leftovers …! Please enjoy this as much as we do!
- 500g beef, cubed or diced
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 2 carrots, finely chopped
- 1 cup broccoli, chopped
- 1 cup spinach, finely chopped
- 1/2 cup tomato paste
- 1 cup water
- 1 tbs potato starch
- 1 tbs rosemary
- 1 tbs oregano
- 4 large potatoes
- 1/4 cup almond milk
- 1 tbs nutritional yeast
- 1 tbs parsley
- Heat a large saucepan or stockpot on very high heat. Cook beef in two batches until just browned (still possibly raw inside). Take out of pan and let rest on a plate covered with paper towel.
- Turn the heat down to high heat and saute onions and celery until soft. Add carrots and cook until just tender.
- Return the beef back to the saucepan and add tomato paste, beef stock and seasonings. Turn the heat to medium until sauce thickens slightly.
- Add the rest of the vegetables except the spinach and allow to simmer at low heat for approximately 2 hours.
- Add the spinach and stir well.
- Use the sauce from the pan to mix with the potato starch and once the meat is tender, add this to the pan.
- Cook until most, if not all, of the liquid has been absorbed by the meat and vegetables.
- (Alternatively, put all the ingredients in a pressure cooker and cook on high for 35 minutes).
- Peel and cube the potatoes.
- Steam for approximately 25-30 minutes until tender.
- Mash with a dash of milk until desired creaminess is obtained
- Assemble the filling in a prepared casserole dish then spoon the topping on top. Sprinkle parsley flakes on top.
- Bake in preheated oven at 350F for 15 minutes. Take out of oven and allow to stand for 10 minutes before serving.