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
- 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
- In a cast iron skillet, brown meat along with seasonings. Break up clumps of meat as you stir.
- Add diced onions and minced garlic to cook along with meat.
- Once meat is browned strain the grease from the meat (reserving at least 2 tablespoons for making the gravy) and return to the skillet.
- Add mushrooms, peas, and carrots and stir all together.
- Cook on low to medium heat while starting the gravy.
Instructions for Primal GRITS Gravy
- Beat egg yolks in small bowl.
- Add hot sauce to egg yolks. Whisk until combined well (this tempers the egg yolks).
- Preheat small saucepan on stove top at medium to low heat.
- Place beef broth, butter, garlic, and cooking fat in saucepan and stir till combined.
- 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
- Preheat oven to 375 degrees.
- Pour gravy into cast iron skillet with meat and vegetable mixture, combine.
- Simmer for 10 minutes.
- Get out leftover Parsnip and Turnip Puree that you made the day before.
- Remove cast iron skillet from stove top and top with parsnip and turnip puree.
- Place cast iron skillet into oven and bake for 20 minutes.
- 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