Shepherd’s Pie (Emily’s dad’s recipe 🙂
1-2 lbs of ground beef or ground wild game
1 large onion, chopped
1 cup organic salsa
1 can tomato sauce (8oz)
1 can organic green beans (150z)
1 can organic corn (15oz)
1 tablespoon avocado oil
1 tsp salt
½ tsp pepper
1 tsp chili powder
1 tsp cajan powder
2 tablespoons coconut sugar (secret ingredient!)
4-6 large potatoes, peeled and cubed
1-2 tablespoon grass-fed butter
¼ cup shredded Cheddar cheese
½ cup fried onion crisps * Optional
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter. Season with salt and pepper to taste; set aside.
2. Add avocado oil to stock pot and add onion. Saute for 3-5 minutes until tender. Add the ground beef or wild game. Cook until well browned.
3. Add the remaining ingredients to the browned meat. Slowly simmer for 10-15 minutes.
4. Place the meat mixture in a serving pan. Top with mashed potatoes, cheese, and onion crisps. Make at 350 for 15 minutes until the cheese is melted.