Shepherd Pie is one of my favorite comfort foods, I love to make it with bison, tomorrow’s meat I hope, even predict! If you find it by all means use it. Otherwise ground beef or poultry will work perfectly for this shepherd pie, even ground fish.
Although the classic Shepherd Pie features mashed potatoes, if you would rather substitute other white vegetables and end up with a low carb shepherd pie, it would be perfectly delicious too: Celery root, parsnips, turnips etc…
- 6 large potatoes, cut into large chunks
- 1 cup soy or other dairy-free milk
- Salt and pepper to taste
- Good pinch nutmeg
- ¼ cup olive oil
- 1 large onion, quartered
- 8 cloves garlic
- 1 large carrot
- 4 ribs celery
- 2 pounds ground beef, turkey, bison or even fish
- ¼ cup tomato paste
- Optional: 1 cup frozen peas or corn, or a combination
- Ground pepper, oregano and ground bay leaf to taste
Preheat the oven to 375 degrees.
Bring water to boil in a large pot, add the potatoes and cook until tender. While still hot, drain them thoroughly, add the milk and seasoning and mash them thoroughly. Meanwhile heat the oil in a large skillet. In a food processor, mince the onion, garlic, carrot and celery, and add to the skillet. Saute until the mixture is translucent, and add the bison. Saute until the meat is no longer pink. Stir in the tomato paste and seasonings, and frozen veggies if using.
Spread the meat mixture in a 9x13’ baking dish, and spread the potato mixture carefully on top. Spray the top with vegetable spray. Bake 30 minutes, until the top is golden. Cut into squares and serve hot.