Did you know Shepherd’s Pie, as most of us know it, is probably actually Cottage Pie? The difference is that traditional Shepherd’s Pie is made with ground lamb and Cottage Pie is made with ground beef. Now you know :).
Nothing screams comfort food like meat and potatoes, am I right or am I right? That is why this Cottage Pie is always a hit with the hubs, or anyone for that matter. A mixture of ground beef, vegetables, herbs and spices, all topped with creamy and delicious mashed potatoes. Seriously can’t ask for a healthier hearty meal.
The vegetable possibilities are endless. Traditionally Shepherd’s pie includes peas, carrots, and corn. However, I wanted to make this delicious and satisfying meal Whole30 compliant without sacrificing any of the flavor. Plug in green beans and carrots with lots of other choices in veggie fillers. The ground meat mixture is thickened a little to get that gravy texture and flavored with a few herbs for maximum OOMPH, (that’s a word ;)).
Now onto those mashed potatoes. If you want to make traditional mashed potatoes with all the butter and cream or milk goodness, go for it! You do you! (Just remember it’s no longer Whole30 compliant! 🙂 ). However, I can guarantee this healthier version is still just as satisfying and delicious. I never hear by hubby say, “Man, I wish these mashed potatoes had cream and butter in them!”. I use almond milk and chicken broth to make the potatoes and they always come out silky smooth. You can absolutely use ghee in place of butter to get that buttery taste and texture without the dairy.
I love making individual portions in ramekins to have for my husband and I to take to work. You can certainly meal prep everything, place in individual or large containers, and bake when ready to eat. If I am taking these to work throughout the week I just bake it all together and reheat in the microwave day of. If you’re feeling adventurous and want the real deal, go get you some ground lamb and make this goodness into a Shepherd’s pie deliciousness!
Cottage (Shepherd’s) Pie
- 1 lb ground beef
- 1 celery stalk minced
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 cup green beans frozen, canned, or fresh (previously blanched)
- 1 cup carrots chopped
- 2 tomatoes chopped
- 1 tsp thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1/4 cup beef broth plus 2 tablespoons
- 1 tbsp arrowroot powder
- salt and pepper to taste
- 1 tbsp olive oil
- 3 large potatoes peeled and quartered
- 1/2 cup almond milk or milk of choice
- 1/4 cup chicken broth
- salt and pepper to taste
- Preheat oven to 350°
- Place potatoes in a pot with enough water to cover potatoes and set to boil.
- In a large skillet over medium heat, add olive oil. Once hot, add onion, celery, and carrots. Cook until carrots start to get tender, about 5 minutes.
- Add in garlic, tomatoes, ground beef, thyme, and salt & pepper. Break up ground beef, add bay leaves, and cook until meat is cooked through, about 5 minutes. Depending on how lean your meat is, you may have to drain some fat at this point.
- Add tomato paste and 1/4 cup of beef broth to meat mixture, mixing well to incorporate paste.
- In a small bowl mix 2 tbsp of beef broth and arrowroot powder, mixing well to fully dissolve arrowroot powder into broth and create a slurry.
- Add arrowroot slurry to meat mixture and combine well. Cover and simmer for 15 minutes.
- Once potatoes are tender, drain and place back into pot with remaining ingredients and mash until smooth. Alternatively you can place drained potatoes and remaining ingredients in a mixer bowl and set to mix until smooth.
- Place meat mixture in a casserole dish and top with mashed potatoes. Bake for 20 minutes just until potatoes start to get slightly golden.