Shepherd's Pie
Total Time: 01h 15m
Hands-on Time: 00h 30m
Makes: 4 servings
Our version of the favorite Scottish shepherd's pie recipe uses lean ground beef but packs the same full, hearty flavor as a classic recipe.
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Ingredients
- 12 ounces white or yellow potatoes
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 pound lean ground beef
- 1 teaspoon Simply Organic® Thyme
- 1 teaspoon Simply Organic® Parsley
- 1/8 teaspoon Simply Organic® Fennel
- 1/2 teaspoon sea salt or pink Himalayan salt
- 1/4 teaspoon Simply Organic® Black Pepper
- 2 teaspoons arrowroot powder, tapioca starch or tapioca flour
- 1 cup beef broth
- 1 can (14.5 ounces) no-salt-added diced tomatoes, drained
- 1/4 cup Greek yogurt
- 1 ounce shredded white cheddar cheese
Directions
- Preheat oven to 375 degrees.
- In a pot filled with water, boil potatoes for 4 to 6 minutes, just until tender. Drain and set aside.
- In a large saucepan over medium-high heat, heat olive oil. Add onion and sauté, stirring frequently, for 3 minutes. Add ground beef and cook, stirring frequently, for 5 minutes.
- Season beef with thyme, parsley, fennel, salt and pepper. Reduce heat to medium and sauté, stirring constantly, for 2 minutes.
- Dissolve arrowroot powder, tapioca starch or tapioca flour into broth, pour into pan and allow mixture to come to a boil. Remove from heat and stir in tomatoes and Greek yogurt.
- Transfer meat mixture to a 2 1/2 quart casserole dish. Slice potatoes into 1/8-inch thick slices and arrange them on top of the meat in an overlapping pattern.
- Top with shredded cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, until cheese is bubbly.
