Rosemary-Mushroom Shepherd’s Pie
This dish is a hearty classic, yet I find that this preparation with rosemary and mushrooms makes it a bit lighter.
Serves 4
Ingredients
- 6 medium russet potatoes, peeled and quartered
- 1.5 lbs grass-fed ground beef (I love Pacific Pastures)
- 1 yellow onion, chopped
- 2 tablespoons dried rosemary (or 1 tablespoon fresh)
- 4 oz cream cheese
- 2 egg yolks
- 2 tablespoons coconut oil
- salt & pepper
Preparation
- Start by boiling your potatoes.
- Meanwhile, saute onions in coconut oil until wilted, about 10 minutes.
- Throw in mushrooms and saute another 5 minutes.
- Season with salt & pepper and add rosemary.
- Crumble in beef and stir until fully cooked.
- Drain potatoes once soft and put back in boiling pot.
- Combine cream cheese, salt & pepper and egg yolks and mash until smooth.
- Spread the beef and mushrooms over the bottom of a 2″ deep baking dish and layer potatoes on top.
- Brown in the over before serving: about 45 minutes at 300 degrees.
