Okay I know that I’m not good at food photography, and this thing isn’t the prettiest to photograph, but stick with me because it’s DELICIOUS.
I promise I’m not going to write you my life story in this recipe post.
The internet (looking at you, Twitter) has told me that people want their free recipes and are just appalled that food bloggers are pouring hours of time and energy into growing their passions and creating free content for people.
Read: I see you food bloggers, I respect you, and the you complainers – definitely throwing you shade. But I still love ya. You want what you want, I get it.
So here’s the (quick) deal with this recipe: I found this gem from Tastythin a long time ago through a good ol’ Pinterest search when a friend was visiting and she was finishing up Whole30. I wanted to respect her diet so I decided to make this for her visit, and it was fan-freaking-tastic.
Ever since then it’s been in a regular rotation in our menu. Like once every couple weeks. And we don’t Whole30 this recipe, so it’s evolved a bit and I figured after eating this 100 different times, it was high time I shared this with the rest of the world.
NOTES (AKA: Adjustments you can make):
- You can use ground beef or ground turkey. You can use one or two pounds of meat, it’s truly not going to make a difference (but like, definitely up it to two pounds if you’re going to adjust for more filling – duh).
- You can use soy instead of coconut aminos. I ended up really enjoying coconut aminos when I got them for the original recipe, so I still use it, but coconut aminos are just a healthier version of soy sauce.
- Mashed potatoes! Feel free to use cauliflower mash or homemade mash if you’d like. This is a quick and easy recipe for us so I use instant Idahoian potatoes to save time.
- Veggies! Add or subtract if you’d like. Have some extra mushrooms to use? Throw them in! Thinking of adding a bit more greens? Sauté some green beans with the rest of veggies!
Easy :30 Shepherd's Pie
- 1.5 lbs Ground Beef
- 2 tbsp olive or avocado oil
- 3 medium carrots, chopped
- 2 large celery stalks, chopped
- 1 medium sweet onion, diced
- 4 cloves garlic, finely minced
- 1 can tomato paste
- 3 tbsp coconut aminos or soy sauce
- 1.5 cups beef broth
- 2 bags instant mashed potatoes
- 3 tbsp parmasan, grated
- garlic powder
- dried chives
Preheat your oven to 375 degrees.
Heat the oil in a large saute pan over medium high heat.
Once the oil is heated, add the carrots, celery and onion. Season with salt, pepper, garlic powder and chives, and saute until the veggies start to soften, about 7 minutes.
Add the ground beef and garlic to the pan with the vegetables, chopping down the meat. Season again with a few shakes of all your seasonings, and cook until the ground beef is fully cooked.
Do a little taste test and season some more if you'd like!
Add the beef broth and coconut aminos to the pan. Whisk in the tomato paste until it's part of the liquid.
Reduce the heat to low and simmer for 15 minutes, or until the majority of the liquid is absorbed.
While the meat and veggies ar simmering, make the instant potatoes according to the instructions. This should take about 5-10 minutes at most. Set the potatoes aside, off the burner.
Spray a 2 quart dish with non-stick cooking spray, and add the meat and veggie mixture to the dish.
Spread the potatoes on top of the meat and veggie mixture, then sprinkle the shredded parmesan on top.
Cook for 25 minutes (without a lid), then turn on the broiler and broil for 5 minutes. Be sure to check the dish while broiling so that it doesn't burn - you want a nice golden parmesan crust!
This dish can easily made ahead of time and stored in the fridge until you're ready to put it in the oven.