Scalloped Shepherd's Pie

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I'm pretty sure it's a good thing my husband and I got a puppy before we start with children. I'm exhausted- and trying to urgently get everything done while she sleeps! Our English Cream Retriever, Zonda,  is also passed out right now too. She's not entirely thrilled about her new Cocker Spaniel sister, Tara! Tara was born on Margaret Mitchell's birthday, so we had to go with a Gone with the Wind theme! 

This meal was delicious and is definitely something I'd make again. It's been freezing cold, and I really wanted something hearty and warm for dinner. I haven't had Shepherd's Pie in forever, but my husband doesn't like mashed potatoes. (Personally, I think he's crazy, but I haven't met a potato I didn't like!) I decided to play with scalloped potatoes instead. Side note- If you're feeling lazy, you could skip the broth and starch steps and just layer the meat, veggies, and potatoes in a casserole dish. The sauce was quite delicious though!

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Scalloped Shepherd's Pie

Servings: 4-6 (This recipe could easily be doubled/tripled!)

What Do I Need? 

  • 1 lb ground beef (I love White Oak Pasture's grasssfed beef! This would also be fantastic with ground turkey or lamb!) 
  • 1 green bell pepper, diced
  • 1 package portobello mushrooms, diced
  • 1/2 onion, diced
  • 3 large carrots, diced
  • 3 TBSP Arrowroot Starch (If you don't have arrowroot, can sub another starch to thicken!) 
  • 2 cups broth (I used chicken broth because I forgot to buy/thaw beef broth) 
  • 5 potatoes  
  • 2 TBSP ghee or clarified butter
  • 3 large spoonfuls garlic, minced
  • 4 TBSP Oil (I use grapeseed) 
  • oregano, thyme, salt, pepper

What Do I Do? 

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  1. Preheat the oven to 400.
  2. On a baking sheet, slice the five potatoes into small medalions. (I left the bottoms connected so they remained standing) Drizzle with salt and oil, and stick them in the oven to cook while you start dicing all the veggies.  
  3. In a small skillet over medium heat, saute the mushrooms and onions with 2 TBSP of the oil.
  4. In a second skillet, saute the carrots and bell pepper in the remaining oil for about 5 minutes.  
  5. Add the ground beef to the pan with the carrots and bell peppers. 
  6. Check the first skillet- When the onions start to turn translucent, add the garlic, 1 tbsp oregano, 1 tbsp thyme, and a dash of salt and pepper. 
  7. Once the ground beef has cooked, I added the arrowroot starch one tablespoon at a time, stiring to coat the meat and the peppers and carrots. 
  8. Add the broth 1/2 cup at a time to the meat mixture, contuing to stir. The broth should start to thicken. 
  9. Remove the potatoes from the oven. 
  10. In a casserole dish, add the meat mixture and the mushroom mixture. Stir in the dish to distribute all the yummy goodness evenly.  
  11. Separate the potatoes and arrange in a single layer on top of the meat and veggie mixture. Add several spoonfuls of ghee or clarified butter to the top of the potatoes. 
  12. Lower the oven temperature to 375.  
  13. Put the casserole dish back in the oven for another 10 minutes or until the potatoes start to lightly brown on top.