Grass-Fed Beef Shepherd's Pie
Hearty beef and vegetable filling topped with creamy mashed potato.
- Meal Type: Dinner
- Dietary: Gluten-Free
- Main Ingredient: Grass-Fed Ground Beef/Bone Broth
- Servings: 6
- Cost per Serving: $7.50
- Prep Time: 55 min
Ingredients
Beef Filling
- 1½ lb grass-fed ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef bone broth
- 1 tsp Worcestershire sauce (gluten-free)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt and black pepper to taste
Mashed Potato Topping
- 2 lb Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup warm milk or cream
- Salt and white pepper to taste
Instructions
Make the Mashed Potato
- Boil potatoes in salted water for 15–18 minutes until tender. Drain well.
- Mash with butter and warm milk until smooth and creamy. Season with salt and white pepper. Set aside.
Make the Beef Filling
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Brown ground beef for 6–7 minutes, breaking apart. Remove and set aside.
- In the same skillet, sauté onion, garlic, carrots, and celery for 5 minutes until softened.
- Stir in tomato paste and cook for 1 minute. Return beef to the skillet.
- Add bone broth, Worcestershire sauce, thyme, and rosemary. Simmer for 8–10 minutes until sauce thickens. Stir in frozen peas. Season with salt and pepper.
Assemble and Bake
- Spread mashed potato evenly over the beef filling. Use a fork to create texture on the surface.
- Bake for 20–25 minutes until the potato topping is golden and the filling is bubbling around the edges.
- Rest for 5 minutes before serving.
Nutrition Notes
Grass-fed beef is rich in omega-3 fatty acids and CLA. Bone broth adds collagen and depth of flavor. This shepherd's pie is gluten-free. Yukon Gold potatoes provide potassium and vitamin B6. A wholesome, complete meal in one dish.