I adapted this from a few recipes I found and then through some good ole tried and true test kitchen-ing!
I absolutely love this recipe. Shepherds Pie is a huge hit and it’s super easy to make ahead and freeze! In fact, I adapted this recipe for you to make one for tonight and one for the freezer!
I call this versatile because it actually has TWO variations for ONE recipe! That’s right… I’ve got a Keto-friendly version AND a hearty carb-loaded version for you!
4T butter, divided, or olive oil
6 large carrots, diced
6 stalks celery, diced
2 onions, diced
3 lbs ground beef or turkey or lamb
3+ cloves of garlic (to your preference! I go heavy!)
6 T tomato paste
Sriracha, to taste. Start with a generous squirt and then add from there!
2 cups beef broth
2 T flour
4 24oz packages of premade mashed potatoes OR 3 pounds russet potatoes boiled and mashed with salt and butter
2 tinfoil pans with lids
Melt butter or heat oil in a VERY large saucepan. Add diced carrots, celery, and onion, and cook through. Usually this is 6-10 minutes depending on the size of your pan.
Add the garlic and cook another minute or two.
Add ground beef or turkey or lamb and cook fully.
Add tomato paste and sriracha, and stir thoroughly. Add any salt or pepper to taste.
Dissolve the flour in the beef broth and then add to the meat mixture. Cook for 5-8 minutes depending on the size of your pan, until it thickens.
Generously grease your pans with PAM spray, butter, or ghee. Divide the meat mixture evenly between the two and spread evenly.
Preheat the oven to 350° F.
Cook the mashed potatoes and then spread GENEROUSLY across the meat mixture in the pans.
Put one pan in the oven for 30-35 minutes or until the top is browned.
Cover the other pan VERY well and place flat in the freezer for up to two months! When you are ready to eat it just put it directly in a preheated oven for about 45min-1 hour until heated through and the top browned!
Use GHEE instead of butter
Use 4-6 of the 12oz packages of the Birds Eye mashed cauliflower with sour cream and chives. I find you need more than the mashed potatoes because it’s thinner
OR 4 heads of cauliflower, steamed. Add to a food processor or blender with butter/ghee, salt, pepper, and garlic power. Blend until smooth. This part is the most frustrating but most important part now. Take the mashed cauliflower and put it in a cheesecloth or other thin towel (a very small strainer works too). Squeeze the water out as much as possible before topping the meat mixture.
Use arrowroot powder instead of flour