1 1/2lbsrusset potatoespeeled and diced into 1/2 to 3/4 inch cubes
4TBSbutterat room temperature
1/4tspfreshly ground black pepper
3medium carrotspeeled and dice into pea size pieces
1lbground beefor lamb
1cupchicken or beef broth
2/3cuppeasfresh or frozen
1/2cupcorn kernelsfresh or frozen
Put the potatoes in a medium pot and cover with cold water. Drain the water to remove any excess starches and then fill the pot with more cold water until the potatoes are just covered with water. Cover the pot and bring the water and potatoes to boil over high heat.
Once boiling, uncover the pot and reduce the heat to medium to maintain a simmer. Simmer the potatoes until they are easily pierced and crushed by a fork, about 10-15 minutes.
Once tender, drain the potatoes in a colander.
Return the empty pot to medium heat. Add the cream to the pot and heat just until warmed, about 1-2 minutes. Once warmed, remove the pot from the heat and set the cream aside for later.
Add the potatoes back to the empty pot and lightly mash with a whisk to break up the potatoes. Add in the room temperature butter and continue to mash and stir with the whisk until the butter is fully incorporated. Add the warm cream, salt, and pepper and continue to mash until smooth.
Heat a large saute pan over medium high heat. Once hot, add the ghee, melt, and swirl to coat the pan.
Add the carrots and a pinch of kosher salt and saute for 3 minutes. Make a well in the medium of the pan by pushing the carrots to the sides.
Using the 1 teaspoon of kosher salt, salt both sides of the meat. If working with a block of meat, cut it in half to form two thin squares and salt both sides of each half of the meat.
Add the meat to the well and brown for three minutes on one side, flip and cook for another three minutes on the other side. Break up the meat into small pieces and cook for another 2 minutes, incorporating the carrots as you cook the ground meat.
Add the minced garlic, rosemary, thyme, and any left over salt from the 1 teaspoon used for the meat and stir for 2 minutes, careful not to burn the garlic.
Sprinkle the meat mixture with the flour, stir to combine, and cook and stir for another minute
Add the broth, tomato paste, and coconut aminos and stir to combine, scraping up the browned bits from the bottom of the pan.
Increase the heat to high and bring the meat mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and simmer for 10 minutes, or until the sauce has thickened.
Remove the pan from the heat and add the peas and corn to the meat mixture and stir to combine.
Add the meat mixture to an 8x8 glass baking dish and spread evenly to cover the bottom of the dish.
Add spoonfuls of the mashed potatoes to cover the meat mixture. Using a spatula, smooth the potatoes out over the meat mixture until it is evenly, and fully covered, paying careful attention to the corners to prevent any potential juices from bubbling up. Use a fork and lightly rake the entire surface of the mashed potatoes from one end to another. Rotate the dish and then rake again in lines perpendicular to the ones you made before.
Place the dish on a parchment lined baking sheet and bake on the middle rack of the oven for 25 minutes, or until the potatoes begin to brown.
Once browned, remove from the oven and serve once cool enough to eat.
Pay attention to corners when you’re covering the filling with the mashed potatoes. You want to create a seal to keep any juices from bubbling up and making the mashed potatoes on top soggy (rather than that nice crisp layer).Cut large blocks of meat in half (hamburger bun wise) so you have two thinner pieces for meat for even browning. Salt both sides of each half before browning for the best flavor.Keep watch on the garlic while it’s cooking, making sure to stir it constantly so you don’t end up with burnt garlic. It burns quick if you aren’t paying attention.Cut the meat into small bite size pieces, like you would with this homemade taco meat, so that it’s about the same size as the veggies. You want to go more with ground beef than beef stew chunks.Store any leftover shepherd’s pie in an airtight container in the fridge for up to five days. Reheat in the oven until warm.