Deconstructed Shepherd’s Pie

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I made a delicious Shepherd’s Pie recently, and it was so good I thought of doing it again. Then I thought hmm, maybe I’ll try something different. So I made a deconstructed version, with all the layers in the pie I used, except separated out and cooked.

This is a very easy meal that skips the baking process that Shepherd’s Pie goes through and allows for a delicious, simple meal with way less prep time. You can also add or omit the vegetables that you want in it too, though I suggest keeping the ones from this recipe as it not only adds various colors, but taste and texture as well!

So without further ado…let us begin!

For the meat and vegetables you will need:

  • 1 lb grass-fed ground beef
  • 3/4 cup sliced red onion
  • 3/4 cup sliced baby sweet peppers, assorted colors
  • 3/4 cup sliced zucchini or green summer squash
  • 3/4 cup sliced carrots
  • 4 tbsp coconut oil
  • 1 tbsp minced garlic
  • 1 tbsp chopped thyme
  • 1 tbsp Worcestershire sauce

For the mashed potatoes and gravy you will need

  • 4 large potatoes
  • 7 cups water and a large pot
  • 3/4 cup butter
  • 1 tsp salt and pepper
  • 1 – 2 packets of organic brown gravy mix
  • Bit of shaved Parmesan

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Step 1:

Chop the potatoes and put them in the pot with water. Add a tablespoon of salt and boil until soft, about 20 minutes or so.

Step 2:

As the potatoes are boiling, thinly slice all the vegetables.

Step 3:

Add 1 tbsp of coconut oil to a large pan or skillet and heat on medium heat. Add the garlic and thyme and cook until garlic is lightly browned. Add in the meat and Worcestershire sauce and cook until the meat is browned, then remove from heat.

Step 4:

Add the remaining 3 tablespoons of oil and heat. Add in the sliced vegetables and cook only for about 5 minutes or so, in order to soften the vegetables but make sure they still have some crunch.

When the vegetables are done cooking, add in the meat and toss together.

Step 5:

After the potatoes are done boiling, drain the water from the pot and add in the butter, salt and pepper. Mash together, adding more butter or coconut oil if needed.

Step 5:

Cook the gravy according to package directions. This is usually 1 cup water to 1 package of gravy. Make sure to stir as it will come to a boil quickly and you don’t want to burn the bottom.

Step 6:

When the gravy is done, it’s time for plating! Put your potatoes and meat on a plate, and drizzle your potatoes with the gravy. Garnish with a side of shaved Parmesan cheese, which is usually the cheese you put on the top of the Shepherd’s Pie.

Serve immediately while hot!

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This dish goes great with a nice glass of red wine!

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This meal will also store great in the fridge up to a week, making it a perfect meal for lunches or other dinners.

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Enjoy!

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