I had never paid much attention to Shepherd’s Pie before a trip to Ireland in the winter of 2016… fish and chips! More fish and chips! Full Irish! I basically ate my way through Ireland and made no apologies for it. When I returned, however, I was interested in making all of the delicious food I had over there.
Enter Shepherd’s Pie. I had it for the first time this past December at a Celtic Dinner that preceded a Christmas Ceilidh (kay-lee). It was a meal I decided I was going to make for this round of Whole30. And boy am I glad that I did.
I didn’t follow one recipe for this – instead, I read about a half dozen, got the idea of what was going into it, and did my own thing, trusting my eyes and my experience. And I came away pleasantly surprised… so much so, that I had to rush to my laptop to jot the recipe down!
This is not the least-complicated thing I’ve ever made, but it came together quickly, and I was able to do other things while it was baking.
You will need, for the base:
- 1 lb. ground lamb (substitute ground beef if you can’t find lamb)
- 3T ghee
- 1/2 onion, diced
- 1 turnip, diced
- 3 carrots, diced
- 1t sea salt
- 1/2t black pepper
- 1t herbs de provence
- 1/2t minced garlic
- 1/4C ketchup
- 1/2 cup water (my beef broth was frozen, but you could use that)
- 1T potato starch
You will need, for the topping:
- 1.5 lbs. red creamer potatoes
- 1C water
- 1/4C coconut milk
- 2T ghee
- 1t salt
- 1/2t minced garlic
- 1T nutritional yeast
- 1 egg yolk
- Before anything, add 1 cup water to your instapot, and add potatoes to metal rack or silicone steamer insert.
- Set instapot for 15 minutes on manual, following usual instructions for use.
- Preheat oven to 400ºF.
- While potatoes are steaming, on medium-high heat, melt 3T of ghee, and begin to sautee onions for a couple of minutes, followed by the turnip and carrots.
- Once veggies are cooked through and onions begin caramelizing, add the ground lamb and continue to brown.
- Once the lamb is cooked and broken down, add the salt, pepper, herbs de provence, minced garlic, ketchup, water, and potato starch. Continue to sautee, and allow sauce to thicken a bit.
- When the potatoes are done, mash them in the water and add the rest of the ingredients. (Mmm, so creamy and delicious)
- In a 9×9 glass dish (I used an 8×12 pyrex dish), add the meat mixture to the bottom. Plop (technical term) spoonfuls of the potatoes on top of the meat mixture, and spread to the edges to create the top layer.
- Bake for 25 minutes and allow to cool for at least 15.
We loved it! This was sooooo good and I can’t wait to make it again!