From Scratch Shepherd’s Pie

From Scratch Cottage Pie

 

My from scratch Shepherd’s Pie is a family fave! Technically this is a “Cottage Pie” because I do not make it with lamb (which is the meat of choice for traditional shepherd’s pie), but I kept the shepherd title because we have always referred to it as that. I use a mixture of ground venison (deer meat from our most recent hunting season) and ground pork (our pork comes from a locally raised hog that we have processed). The flavor profile is so savory and succulent!

I love whipping up this recipe because everyone in my household is a satisfied recipient! It’s rich and hearty for my husband to enjoy, and it’s perfect for the kiddos because the array of veggies are disguised underneath a blanket of piping hot mash! Every bite taste delish and no veggie grumbles come from the crowd! Leaving this mom feeling masterful :)

Ingredients for Shepherd’s Pie FillingFrom Scratch Cottage Pie

  • 1 lb ground venison
  • 1 lb ground pork
  • 1 ½ -2 cups Primal GRITS Gravy (Instructions below-start with 1 ½ cups and add additional gravy if needed)
  • 1 cup leftover zipper peas (Field peas are actually a legume so if bothersome leave out. Also can use green peas if you do not have zipper peas.)
  • 2 carrots (diced)
  • 3-4 cloves garlic (minced)
  • 1 ½ cups mushrooms (sliced)
  • 1 small onion (diced)
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper

***For the topping I use Primal GRITS Parsnip and Turnip Puree (I make it the day before to save time)

Ingredients for Primal GRITS Gravy (Can be made beforehand and stored in freezer)

  • 2 cups beef broth
  • 2 tablespoons grassfed butter
  • 2 egg yolks
  • 2 tablespoons cooking fat from browned meat
  • 1 clove garlic (minced)
  • 2 teaspoons hot sauce
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions for Shepherd’s Pie Filling

  1. In a cast iron skillet, brown meat along with seasonings. Break up clumps of meat as you stir.
  2. Add diced onions and minced garlic to cook along with meat.
  3. Once meat is browned strain the grease from the meat (reserving at least 2 tablespoons for making the gravy) and return to the skillet.
  4. Add mushrooms, peas, and carrots and stir all together.
  5. Cook on low to medium heat while starting the gravy.

Instructions for Primal GRITS Gravy

  1. Beat egg yolks in small bowl.
  2. Add hot sauce to egg yolks. Whisk until combined well (this tempers the egg yolks).
  3. Preheat small saucepan on stove top at medium to low heat.
  4. Place beef broth, butter, garlic, and cooking fat in saucepan and stir till combined.
  5. Stir in egg yolk mixture slowly. Heat until just boils, lower heat, and then let gravy simmer till it starts to thicken (about 1 minute).

Putting it all Together

  1. Preheat oven to 375 degrees.
  2. Pour gravy into cast iron skillet with meat and vegetable mixture, combine.
  3. Simmer for 10 minutes.
  4. Get out leftover Parsnip and Turnip Puree that you made the day before.
  5. Remove cast iron skillet from stove top and top with parsnip and turnip puree.
  6. Place cast iron skillet into oven and bake for 20 minutes.
  7. Remove from oven and serve to impress your guest with this tasty from scratch southern style dish!

For more recipe ideas check out: Primal GRITS Grain Free Recipes

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