Quick Beef Shephard's Pie
If you could make this in less than 25 minutes, would you?
Well, you can do just that. It’s a great comfort meal, weeknight meal and yes, even gluten free. I love serving it with potatoes on the side – even mashed sweet potatoes are so good with this.
This meal won’t break the bank either – grass fed ground beef is around $10 a pound. The carrots, celery, mushrooms, shallots, frozen peas and parsley you can all get for under $15. If you choose potatoes or sweet potatoes – spend $5 and you are in business. This will serve 4 hungry people and that’s about $7.50 per person. Winner!!!
90% and 80%
Use 2 kinds of ground beef. Both are grass fed (my personal preference) but with different fat contents. 90% and 80%.
Go ahead and add in 1 lb. of ground pork. This will add more fat and a different flavor. For this recipe, I just wanted to use ground beef. It’s such a good staple meat, low cost and cooks up so quickly. I also love how it lends itself to different spices, herbs and vegetables. So good.
Let's make some whipped potatoes
Don’t you dare, mash your potatoes right after you drain them!
While in Culinary School, I learned several things. Some tricks so basic that make a huge impact on the consistency, texture and look of ingredients.
One that really is simple is a trick for mashed potatoes. No one likes runny potatoes, filled with water and soupy. I perfer them to be light and fluffy. The only way to acheive this consistency and texture is to let the potatoes dry. Yes, let them dry out. Also cut them in the same way, plus a few more tips.
Pro Tips:
1. Lay your peeled potato on a cutting board. Depending on the size of your potato, there may be 2-4 cuts. The tip is to cut the pieces EQUALLY. Don’t dice up the potatoes – what happens is the smaller the pieces the more water gets absorbed into the potato – causing runny mashed potatoes. Cut them into 2 inch rounds.
2. Place the cut potatoes into cold water right after you cut them. So prepare your pot before you start peeling and cutting.
3. Boil them. Use a small knife to spear into the center of a few of the potatoes. While the knife is in the center of one potato, lift it out of the water. If it falls off quickly, they are finished cooking. If it doesn’t fall right now, continue to boil them until it falls easliy off of the knife.
4. and finally, drain the potatoes and let sit and steam in your strainer for at least 10 minutes. I know, it seems like forever, but TRUST me.
Following the remaining steps, below in the recipe details. So good.
More ground beef recipes to love.
Quick Beef Shephard’s Pie
- Total Time: 0 hours
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 teaspoon olive oil
- 2 lbs. ground beef (I prefer grass fed and 90%)
- 1 teaspoon each salt and black pepper
- 2 medium to large shallots, minced or small diced
- 2 celery stalks, small diced
- 3–4 medium carrots, small diced
- 1 12 oz. package mushrooms, roughly chopped
- 4–6 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 heaping tablespoon tomato paste
- 1 tablespoon tapioca powder
- 1/3 cup worchestershire sauce
- 1 cup canned roasted tomatoes
- 1 cup beef bone broth
- 1/2 cup coconut cream or milk
- 1 cup frozen peas
- parsley, roughly chopped for garnish
Instructions
- Heat a large cast iron or enamel pan over medium high heat. Drizzle in the olive oil to coat the pan.
- Add in the ground beef, salt and pepper. Use a wooden spoon is chop into smaller pieces. Let it cook for 3-4 minutes before stirring and breaking up the pieces. Cook until most of the meat is fully cooked and non longer pink.
- Turn the heat to medium low. Add in the shallots, celery, carrots and mushrooms. Stir to combine and cook for 4 minutes.
- Add in the garlic, dried thyme, onion powder and tomato paste. Stir again to combine and cook for 4 minutes – stirring occasionally.
- Add in the tapioca powder and stir to fully combine so that you don’t see any of it anymore.
- Turn the heat to low. Stir in the worchestershire sauce, roasted tomatoes, bone broth and coconut cream. Bring to a simmer and let cook on low for 8 minutes. Stir occasionally.
- Pour in the peas and let cook for 1 minutes. Turn the heat off and garnish with fresh parsley.
Notes
If you don’t have or don’t want to us tapioca powder, use gluten free flour or all purpose flour. I like using tapioca – by the way, it has no flavor and it keeps it paleo friendly.
- Prep Time: 1-
- Cook Time: 25
- Category: beef
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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