2.5-3lbYukon gold potatoes, peeled and cut into chunks
3tbspghee
⅓cupfull fat coconut milk
1tspsalt
1tspblack pepper
1tsponion powder
1tspgarlic powder
1tspdried parsley
splash of truffle oil (optional)
For the filling
1lbground beef, 85% lean
½medium onion, diced
2carrot, diced
6baby bella mushrooms, diced
1stalk celery, diced
2cloves garlic, minced
½tspdried rosemary
½tspdried thyme
3tbsptomato paste
1cupbeef broth
1tbspcoconut aminos
1tspfish sauce
1tspbalsamic vinegar
½cupfrozen peas
salt & pepper
fresh parsleyoptional
Instructions
Make the potatoes
Fill a 3 quart pot with water and add a generous pinch of salt. Add peeled potato chunks to the pot and bring to a boil. Boil until potatoes are tender enough to mash, about 10 minutes.
Drain the potatoes and add back to the pot. Add in 3 tbsp of ghee and ?rd cup of coconut milk. Use a potato masher or fork to mash the potatoes until smooth.
Mix in salt, pepper, onion powder, garlic powder and dried parsley as well as a splash of truffle oil if desired.Taste for seasoning and add any additional salt or pepper to preference. Set aside.
Make the Shepherds Pie
Preheat oven to 375 degrees F. In a cast iron skillet drizzle a little olive oil and turn heat to medium-high. Add ground beef and sear until browned and cooked through, using a spatula or spoon to break the meat up as it cooks.Sprinkle the beef with a little salt & pepper and then use a spoon to remove it from the pan to a bowl or rimmed plate. Set aside.
In the same skillet, add in onion, celery, mushrooms and carrots. Cook over medium-high heat for about 5 minutes until softened.Add in minced garlic, dried rosemary and dried thyme and continue to cook for another minute or so until garlic becomes fragrant.
Add in 3 tbsp of tomato paste and cook over medium-high heat for about a minute while stirring continuously.Deglaze the pan with 1 cup of beef broth stirring until well combined. Add in coconut aminos, fish sauce and balsamic vinegar and season with a pinch of salt & pepper.
Bring mixture to a boil then turn heat to low and add ground beef back to the pan along with ½ cup of frozen peas.Mix to combine then taste for seasoning. Add any additional salt & pepper to your preference.
Remove from the heat and carefully scoop the potatoes on top of the meat and veggie mixture. Completely cover the top of the meat mixture with potatoes and use a spoon to smooth out the top.Bake at 375 degree F for 20 minutes until hot and bubbling. Take out of the oven and let rest for 5-10 minutes before serving. If desired, top with fresh, chopped parsley and enjoy!
Notes
This recipe can easily be doubled or tripled to feed a larger group.