Skip to main content

Posts

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:

Ingredients:
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

For the FILLING
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

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