Strength Shepherd’s Pie Recipe

Whether it be after a workout or a lazy Sunday brunch ‘Shepherd’s Pie” is a great meal that will fill you up while giving your body all the nutrients it needs.

By Built by Strength June 17, 2016
Posted in  Nutrition Recipes

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Shepherd’s Pie Recipe

 

Sometimes you just need that hearty meal.

Whether it be after a workout or a lazy Sunday brunch ‘Shepherd’s Pie” is a great meal that will fill you up while giving your body all the nutrients it needs.

Filled with veggies and meat, this recipe gives your body a great mix of protein and nutrients.

Every meal can be made into a healthy alternative and Shepherd’s Pie is no different. Strength.com uses sweet potatoes instead of regular white potatoes in our recipe. Sweet potatoes are an excellent source of vitamin A and C. Loaded with potassium and fiber, sweet potatoes add a sweet and savory component to our pie recipe.

We also try to lean ground beef instead of other meat. Lean beef gives your body the iron intake it needs that stores oxygen in your muscle cells, helping them grow and recover fast from workouts.

Check out our full recipe below. Feel free to mix and match your favorite taste palates with our recipe below.

 

Shepherd’s Pie

 

INGREDIENTS

FOR THE TOP:

3 large sweet potatoes, quartered

2 TBSP grass fed butter, ghee, or coconut oil

A splash of milk or milk substitute

Sea salt and pepper to taste

 

FOR THE SAUCE:

1 large tomato

¾ cup homemade bone broth

Big handful of fresh basil leaves

4 cloves fresh garlic

2 TBSP finely chopped fresh herbs (parsley, oregano, thyme, etc.)

1 TSP sea salt

1 TSP arrowroot powder OR 2 TBS sprouted wheat flour

 

FOR THE FILLING:

4 cups fresh seasonal vegetable, chopped into ½ inch pieces

2 cups finely chopped greens (kale, collards, or chard)

1 small onion, finely chopped

1 LB ground beef, bison, lamb, chicken or turkey (preferably organic and pasture-raised)

2 TBS grass fed butter, ghee, or coconut oil

 

DIRECTIONS

Preheat oven to 350′ F

Place quartered sweet potatoes into large pot and cover with water. Bring to a boil, then simmer slowly until soft but not mushy (about 10-12 minutes.) Drain. Mash potatoes until creamy smooth with butter (or ghee/coconut oil), a splash of milk, and salt and pepper. Set aside.

While potatoes are cooking, place all sauce ingredients into a blender and puree until smooth. Pour into a small sauce pan and simmer softly for 7-10 minutes, reducing the liquid slightly. Add in arrowroot powder OR sprouted wheat flour and continue to cook for another few minutes whisking continuously. Remove from heat.

To make the filling: Sauté onions in butter/ghee/coconut oil for 5 minutes. Add ground meat and sauté until meat in completely browned. Add in chopped vegetable and greens. Stir to mix. Pour in sauce and mix again.

Cover pan and let meat/veggie mixture simmer softy simmer for 10-15 minutes until veggies begin to soften but are not mushy. Add a little extra water of broth if it seems too dry. If it seems too wet, uncover and let it reduce a bit.

Transfer to a shallow baking dish. Layer mashed potatoes on top of veggies and spread evenly. Bake for 30 minutes at 350′ F.

Serve and enjoy!!!

 

NOTES

If you are making a double batch to freeze one for later, do not bake second pie at this time. Assemble the second pie and allow to cool completely before freezing. Defrost at a later time and bake at 350’F.

We found this great recipe from Savory Lotus. You can also find many others there that Katja has created as well!

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