Tuesday, January 4, 2011

Shepard's Pie Recipe

When I looked in the refrigerator and pantry on Sunday to do my weekly menu plan I realized I had a TON of carrots and potatoes. What to do with them?  Make a Shepard's pie of course! Growing up this was my favorite meal that my mom made. Here is my dairy free version of it. 
20 medium sized potatoes, peeled, cut into quarters and boiled soft enough to mash
20 carrots, peeled and cut very small, then boiled until soft when poked with a fork
1 can of Native Forest Coconut Milk
2 Tablespoons of organic extra virgin coconut oil
1 large organic yellow onion
1 pound of organic grass fed beef
1 Tablespoon of black pepper
10 cloves of garlic, crushed
1 Tablespoon of paprika
1 Tablespoon of Basil
1 Tablespoon of Oregano
1/2 a cup of organic beef broth
5 tsp of Worcestershire sauce
2 cups of frozen organic corn
1/2 cup of dry white wine

Preheat oven to Broil. Need a 9x 13 glass baking pan. Serves 8 people. Time to prep and cook is 60 minutes.
First prepare the potatoes and carrots. ( This will be the most time consuming part, from there it is a breeze!)

While you are boiling your potatoes and carrots. In a separate saucepan place 2 tablespoons of coconut oil. Allow to melt then place diced onion and ground beef in the pan. Brown the meat.

When the meat has browned add the garlic, beef broth, white wine, basil, oregano, pepper, Worcestershire sauce, paprika and corn.

After the carrots have boiled add them to the corn and ground beef mixture. Simmer with lid on the stove top for 10 minutes.
Spoon meat mixture into a 9x13 baking pan.
After potatoes are soft. Mash adding in your one can of coconut milk. Feel free to add a dash of pepper and paprika to the potatoes. When potatoes are mashed place the potatoes on top of the meat mixture. Place in oven on top shelf broil until potatoes are slightly browned. Serve with a side salad. (Note this can be made a day before you serve it. Omit the broiling until the day you serve it. If made the day prior or even earlier in the day. Heat the dish in the oven at 275 for one hour then broil.)


  1. Do you have a suggestion for a non-coconut milk to use that is still lower fat? By the way, just stumbled upon your blog, and WOW! What a treat!

  2. Thank you for the compliment! I am glad you are enjoying the blog. I don't know about lower fat but I believe almond milk would work just as well as the coconut milk. I chose the coconut milk because I am not allergic to it and it replaces butter fairly well.



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