Shepard’s Pie 

On cold chilly days Shepard’s Pie is exactly the kind of comfort food I crave!   Meaty, full of vegetables and covered in smooth, amazing, creamy yams.  

This makes a large Shepard’s Pie ornin my case 3 round foil pans that I can individually bake. 

Shepard’s Pie 

2 pounds Grassfed Ground Beef 

1 onion, diced 

4 carrots, peeled, diced 

2 celery stalks, diced 

1 garlic clove, minced 

2 teaspoons sea salt 

1 teaspoon ground pepper 

1 tablespoon Worcestershire Sauce 

2 cups blanched or frozen green beans 

10 cups sweet potatoes or yams, cubed and boiled until soft, drained but reserve 1 cup of liquid 

3 tablespoons ghee 

1/2teaspoon ground pepper 

– Heat a large skillet and add the ground beef. 

– Cook about 5-6 minutes and add the onion, carrots, celery and garlic.  Cook an additional 5 minutes.  Add the green beans and continue to cook. 

– Blend the reserved liquid and 2 cups of the cooked yams and blend until smooth. 

– Add the blended yam to meat mixture to thicken.  This will make the Shepard’s pie so gooey and creamy. 

– Mash the sweet potatoes, ghee and ground pepper.

– Pour the meat mixture into casserole or pan and cover with mashed yams . 

– Serve right away or refrigerate and bake in a 350 degree oven for 35-40 minutes. 


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