Shepherd’s Pie

  • 1 sweet onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds ground beef
  • 1 1/4 C ketchup
  • 1 C water
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder
  • 3 1/2 to 4 pounds frozen mixed vegetables
  • 5 pounds potatoes
  • 1/4 C butter
  • 2 C shredded cheddar cheese, divided
  • salt and pepper

1. In a large skillet, saute onion in 3 T coconut oil, adding garlic halfway through. Add ground beef and cook till brown. Drain and rinse. Return to skillet and add ketchup through chili powder.

2. Cook frozen vegetables as instructed on bag. Drain and set aside.

3. Peel and cut potatoes; boil until tender (15 minutes). Drain and mash. Mix in butter and 1 1/2 C shredded cheese. Add 1 t salt and 1/4 t pepper; set aside.

4. Lightly oil the sides of a large roasting pan. Spoon the ground beef mixture into the bottom. Stir in the vegetables. Salt and pepper liberally. Spread the mashed potatoes over the top. Sprinkle with remaining 1/2 C cheese.

5. Cover and bake at 375 degrees for 40 minutes. If you prefer your pie crispy and golden brown, leave uncovered.

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