How do you know the Fairy Gutmother has come for a visit? Our bodies, souls, and gut microbiomes are warmed and nourished. On a cold winter’s day, what could be better than Carley Smith’s Shepherd’s Pie? Curated with nutrient-rich, grass-fed beef and fresh veggies and herbs, this recipe delivers FLAVOR. Serve it up with Carley’s Herb and Green Salad for balancing notes and additional phytonutrients. Thanks again, Fairy Gutmother!
Shepherd’s Pie with Grass-Fed Beef
- 1 chopped head of cauliflower
- 2 chopped sweet potatoes
- 3 chopped cloves of garlic
- 2 cups bone broth
- 1 Tbsp Grass-Fed Butter
- 3 lb. ground beef with heart
- 3-4 chopped carrots
- 2-3 zucchini and yellow squash combination
- 1 yellow onion
- 1 cup chopped parsley
- 2 Tbsp chopped oregano
- 1 Tbsp chopped thyme
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup green peas (fresh or frozen)
Optional Herb & Green Salad (6:15 of video):
- Green pear
- Lemon zest & juice
- Salt & pepper
- Olive oil
- Goat’s milk feta
- Preheat oven to 375°F.
- Begin the pie topping by heating two cups of bone broth over medium heat in a lidded Dutch oven. Once steaming, add the chopped cauliflower, sweet potato, and garlic. Crank the heat, bring to a boil, and then let simmer for 15-20 minutes until the vegetables are softened.
- Begin browning the nutrient-rich ground beef with heart in a pan with melted butter. Add sea salt and black pepper as it begins to cook down. You will notice that the organ blend produces a lot of fat. This is great! We will use the fat to our advantage in this recipe.
- Once the meat is cooked, use a ladle to transfer it into a bowl, leaving enough fat in the pan to sauté the veggies. Drain the meat from any of the fat that you do not use to cook the vegetables.
- With the meat out of the pan and some fat left over, add chopped carrots, zucchini, yellow squash, and yellow onion.
- Turn the heat to high and sauté the veggies. Add seasoning as the veggies cook down: parsley, oregano, thyme, sea salt, and black pepper. After a few minutes, toss in the green peas.
- Once the veggies are cooked through, add back the browned meat. Stir until well combined.
- When the cauliflower, sweet potato, and garlic have softened, take the pot off the heat, and use an immersion blender to puree the mixture.
- Add the puree atop the simmering pan of the meat and veggie combo. Smooth across the top with additional seasoning.
- Slide the large pot into the oven at 375°F for about 20 minutes.
- Optional: while waiting for the pie to finish cooking, prepare a simple Herb & Green Salad with arugula, green pear, lemon zest and juice, rosemary, fennel, thyme, salt, pepper, and olive oil. Top with goat’s milk feta (which is easier to digest if you have any dairy issues.)
- Take the Shepherd’s Pie out of the oven, allow it to cool for a few minutes, and serve alongside the green salad! Both pie and salad are great to have on hand throughout the week.
Take a journey to the Discover Blog for more recipes and kitchen tips!
Carley Smith, aka The Fairy Gutmother, is a Nutritional Therapist and Certified GAPS Practitioner with a passion for helping others improve their gut & immune health. Carley was diagnosed with Lyme disease and practiced the ancient art of healing through food. Please visit Carley’s Featured Chef page and Fairy Gutmother for more information.