Shepherd Herb Pie (Cottage Pie)
8 oz Ground beef
10 oz Butternut squash
5 oz (small) sweet potato/yam
1 Small onion
1/2 C Peas
4 oz Chopped carrots
1 Large mushroom cap, chopped (or several small)
1 C Broth or stock (optional)
1-2 tsp Arrowroot or tapioca flour (optional)
1 tsp Ghee or Butter
1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil. Bring to a boil, checking until soft. Preheat oven to 350℉ and grease a bread pan or small casserole dish.
2. While squash and sweet potato are boiling, brown ground beef in a large skillet, dousing in 2-3 teaspoons of Shepherd Herb Mix. Boil some chopped carrots in a small pot and drain when they are soft. When done, place meat and carrots in a bowl and set aside.
3. In the same skillet that you cooked meat in, add chopped mushroom and chopped onion. Sauté for a few minutes, then add half cup of broth. Cook down mushroom and onion, stirring regularly, as the broth evaporates. Sprinkle with salt and 2 teaspoon Shepherd Herb Mix.
4. Add 1/2 cup of peas to the carrot/meat mixture. Add 1-2 tsp of arrowroot or tapioca flour to the leftover broth and pour over the skillet with mushroom and onion. This should begin to thicken like gravy. Add the meat/veggie bowl to the skillet and mix well. Continue to stir as liquid evaporates and thickens. When thick and not runny, pour this mixture into a grease bread loaf pan or small casserole dish.
5. Drain squash/potatoes. add 1 tsp butter or ghee, a Tbs or two of milk, salt, and a sprinkle of Shepherd Herb Mix and blend until whipped, like mashed potato.
6. Spread on top of the meat veggie mixture and bake for 20 minutes at 350℉.
7. Broil at 400-450℉ for another 10 minutes to crisp up edges and top.
*some liquid may boil up over potato, but it will brown and crisp up, making it extra delicious.