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Showing posts from December, 2012

Shepherd's Pie

My daughter tells me that in order for Shepherd's Pie to be authentic, it must be made with lamb. So, I guess this isn't traditional Shepherd's Pie. Nevertheless, it's really good and so comforting to eat.

This is a Martha Stewart recipe that I tweaked drastically. Here goes:

For the TOPPING 2 pounds russet potatoes, scrubbed and cut into 1-inch chunks
1 cup sour cream
1 teaspoon real sea salt
1/4 teaspoon freshly ground pepper

2 tablespoons olive oil
1 large onion, finely chopped
3 celery stalks (with leaves), finely chopped
3 medium carrots, coarsely chopped
3 cloves of garlic, minced
1 1/2 pounds organic, grass-fed ground beef
1 teaspoon real sea salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons chili powder
1 teaspoon dried thyme
2 cups chicken or beef stock
3 tablespoons arrowroot powder or 1 teaspoon glucomannan
1 1/2 cup frozen peas

1. Preheat oven to 350 degrees.
2. For the topping, place potatoes in a heavy medium-si…