I’m pretty excited about this. I’ve only made Shepherd’s Pie once, and only eaten it a few times. I did not follow a recipe, but did follow my taste buds and heart heavily, along with a fridge that needed to be cleaned out, while making this beast of a dish. 🙂
1.25lbs grass-fed ground bison
1lb grass-fed ground beef
1 large link grass-fed beef chorizo
1 large link grass-fed beef Sicilian sausage
1 1/3 cup my special veggie mix
1 tsp cracked black pepper
1 tsp sea salt
1/2 tsp cayenne
1/2 c soup (I used my leftover Loaded Butternut Squash Soup)
1/2 c veggie broth (or any kind of broth you keep on hand)
1 1/2 to 2 c mashed sweet potatoes (that’s my version)
THE METHOD: Preheat oven to 350.
Brown all the meat until no longer pink, add in veggie mix, and spices (more spices depending on your preference). After veggies are softening, add in soup and broth, and heat thoroughly. If it needs to be thickened, you can add a bit of coconut or almond flour. When ready, add to your dish, this should make enough for a 9X12 baking dish. Top with mash and bake for 35 minutes. Then turn on broiler, and broil for 10 more minutes to get top crispy.
Here it is, pre-bake: