This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Whether you call it Cottage Pie or Shepherd's Pie there is one thing we can all agree on is that this dish is a big ole hug in a bowl! Traditionally, Shepherd's Pie is made with lamb and Cottage Pie is made with beef but you can use ground chicken or turkey as well! This dish brings me back to childhood and now I make this healthier version loaded with veggies, bone broth and melted ghee on top of the mashed potatoes. This is one you will be making over and over again!
1 lb ground beef, I like Butcher Box
1 onion, diced
1 cup peas, frozen
1 cup green beans, frozen
1 cup carrots, sliced
1 cup beef bone broth, I like Kettle & Fire
1 tsp thyme
1 tsp garlic powder
1 tsp salt
1 tblsp arrowroot powder
4 cups mashed potatoes
2 tblsp ghee, melted
hearty pinch of nutmeg
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Preheat oven to 350
In a 12" skillet saute onions and beef till beef is no longer pink.
Add bone broth and arrowroot powder stirring well.
Add carrots, peas and beans and simmer 5 minutes.
Add all spice except nutmeg, stir well.
Move to a casserole dish or if your skillet is oven proof you can leave it in the skillet!
Top with mashed potatoes, spreading out evenly.
Pour melted ghee over top and sprinkle with nutmeg.
Bake one hour.
Remove and let rest 5 minutes before serving.