Wednesday, February 22, 2017

Shepherd's Pie

Hey friends! It's been a while. So sorry for that. Busy happenings here on the farm. We are in full blown house building mode. Which is REALLY exciting. But also, a tad stressful. It's amazing to look out of our back windows and see our dream home going up right before our very eyes. So to make up for my absence and the absence of some delicious clean recipes-- How about I make up for it with some pie? Still friends? Thought so--

This isn't any lame ole' pie-- this is Shepherd's Pie. And it's about as yummy and wholesome as it gets. This one in particular is dairy free and possibly gluten/wheat free. So for my #shred10 clients-- YES! You get pie too. I won't dilly dally too long because I know you'll want to scroll to the goods. I am happy to report that the family loved this dish. And they beg--- I mean BEG for it weekly. Especially, my hubby. It's chalked full of flavor and healthy veggies. Hope you enjoy it as much as we do!



Leeks!
Brussels Sprouts!
And mushrooms-- Oh My!
Before Potatoes...
And all done!


Shepherd's Pie
3 cups brussels sprouts (trimmed and halved)
4-5 carrots (peeled and cubed)
2 leeks (chopped)
2 cups frozen green peas
2 cups mushrooms (halved or quartered depending on size)
4 cloves garlic (minced)
1 Teaspoon Thyme
2lbs potatoes (cut in 2 inch cubes)
2-3 Tablespoons cashew milk or non-dairy milk of choice
2 Tablespoons Extra Virgin Olive Oil
1.5lbs Ground Venison
2 Cups Beef or vegetable broth

If not gluten free: 2 whole wheat 9 inch pie crusts thawed and par baked


Heat large heavy pot on Medium/High heat. Brown your venison or ground meat. Salt meat as desired. Remove the meat and set aside. While meat is browning, add your cut potatoes to a pot. Add water to the top of potatoes. Cover and turn on to medium high heat. Boil until soft. Drain and add them to a mixing bowl. I prefer to use my Kitchen Aide mixer. I toss in the cooked potatoes and mix on medium/high speed. Adding the cashew milk by the tablespoon until I get nice whipped potatoes. Salt and set aside.

While potatoes are cooking, put the heavy pot you used to cook the meat back on the burner (without meat in it) and add oil. Turn heat over to medium. Add in your chopped veggies (NOT your peas or mushrooms yet). Sauté over medium heat for 7 minutes or until they start to soften a bit. Then add your peas, mushrooms, and thyme. Salt as desired. Cook for about 3 minutes. Then add the broth to the veggie mixture. And let it simmer for 5-7 minutes. Pour the mixture into your pie crusts and top with mashed potatoes. Or if not using a pie crust: Pour mixture into casserole dish and top with mashed potatoes. Move your baking rack to the top of the oven and Broil on high until the top of the shepherd's pie is nice and golden.

Of course, then you eat. But something tells me you already knew that! ;)

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