Alan Shepherd’s Pie
Skill Level: Easy
Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Chill Time: N/A
Serving Size: N/A
Yield: 8-10 servings
For the potatoes
• 6 tablespoons/90 ml MagicalButter
• ¼-⅓ cup/60-80 ml heavy cream
• 2 pounds/900 g russet potatoes
• 3-4 cloves roasted garlic, minced
• 1 tablespoon/15 ml pink Himalayan salt
• 1 teaspoon/5 ml freshly ground black pepper
• 1 teaspoon/5 ml chicken base or bouillon
• 12 ounces/340 g sharp cheddar cheese, shredded; set aside 4 ounces/115 g to put on top just before baking
For the meat filling
• ½ cup/120 ml MagicalButter Coconut Oil
• 1 pound/450 g fresh ground lamb or beef, 90% lean (I love to use braised lamb)
• 1 cup/240 ml onion, diced
• 1 cup/240 ml carrots, peeled and diced
• ½ cup/120 ml chicken broth, preferably homemade
• ½ cup/120 ml fresh or frozen corn kernels
• ½ cup/120 ml fresh or frozen peas
• 2 tablespoons/30 ml organic flour
• 2 tablespoons/30 ml worcestershire sauce
• 2 teaspoons/10 ml tomato paste
• 2 teaspoons/10 ml fresh rosemary leaves, chopped (or dry leaves)
• 4 cloves garlic, minced
• 1 teaspoon/5 ml fresh thyme leaves, chopped (or dry leaves)
• 1 teaspoon/5 ml pink Himalayan salt
• ½ teaspoon/2½ ml freshly ground black pepper
1. Fill a large saucepan halfway with water, set it on high heat, and bring it to a boil.
2. Thoroughly clean the potatoes, and slice them into small pieces.
3. Boil them for about 10 minutes, or until fork tender.
4. Drain the potatoes well, and place them into large bowl.
5. Add the rest of the ingredients, and whip with a hand mixer for 2-3 minutes.
6. Add salt and pepper to taste, if needed.
1. Preheat your oven to 325°F/165°C.
2. In a large sauté pan on medium-high, heat the MagicalButter Coconut Oil for 30 seconds; then add the onions, carrots, salt, and pepper. Sauté for 5 minutes, stirring regularly.
3. Add garlic, and cook for 1 minute, stirring constantly.
4. Add thyme, rosemary, tomato paste, and Worcestershire sauce, and cook for 2 minutes, stirring regularly.
5. Add the meat, and sauté for 5 minutes, stirring regularly. Then stir in the flour, and cook for an additional 2 minutes.
6. Add the chicken broth and salt and pepper to taste; reduce heat, and cook for 5 minutes.
7. Stir in the peas and corn, pour the mixture into a baking pan, and top with the whipped potatoes and cheese.
8. Bake your Alan Shepherd’s Pie for 25 minutes, serve, and enjoy—the flavors are out of this world!