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A close-up of a baked shepherd’s pie in a dish, topped with golden mashed potatoes and sprinkled with herbs. A spoonful has been taken out, revealing ground meat, peas, and carrots inside.
Penny Kovacs

Cottage Pie

5 from 1 vote
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!
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Prep Time20 minutes
Cook Time1 hour
Servings: 4 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Beef I like Grass Roots Coop
  • 1 cup Onion diced
  • 1 cup Peas frozen
  • 1 cup Green Beans frozen
  • 1 cup Carrots frozen
  • 1 cup Beef Bone Broth I like Kettle and Fire
  • 1 tsp Thyme dried
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 Tbsp Arrowroot Powder
  • 4 cups Whipped Mashed Potatoes see my recipe
  • 2 Tbsp Ghee melted, I like Fourth and Heart
  • 1 pinch Nutmeg hearty pinch

Method
 

  1. Preheat oven to 350˚
  2. In a 12" skillet sauté onions and beef till beef is no longer pink.
  3. Add bone broth and arrowroot powder stirring well.
  4. Add carrots, peas and beans and simmer 5 minutes.
  5. Add all spice except nutmeg, stir well.
  6. Move to a casserole dish or if your skillet is oven proof you can leave it in the skillet!
  7. Top with mashed potatoes, spreading out evenly.
  8. Pour melted ghee over top and sprinkle with nutmeg.
  9. Bake one hour.
  10. Remove and let rest 5 minutes before serving.
  11. Enjoy!

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