Nate's Shepherds Pie

Nate’s 3x Protein Shepherd's Pie

Makes 1 9x6 casserole dish (serves 4-5)
This meal freezes well so if you have left overs you can stash individual portions out and store in the freezer in a container to enjoy later!

Ingredients

• 2 medium sized garnet yams (peeled, rinsed, chopped into 2’ pcs & steamed)

• 1 lb ground beef ( we use our own), fried on this non stick skillet

• 1/2 lb ground pork

• 1/2 lb ground lamb

• 2 yellow onions sliced

• 3 stalks celery diced

• 2 carrots diced

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• ⅓ cup red wine

• ¾ cup beef stock or bone broth

• 2 tsp Worcestershire

• salt, pepper, and avocado oil

• 1 tbsp butter for sweet potato topping

• ¼–⅓ cup whole milk for sweet potato topping

• 1 egg yolk for sweet potato topping

• ½ tsp lemon juice, to finish
  

METHOD

1. preheat the oven to 400F

2. Caramelize your sliced onion on low for 20-30 minutes until golden and jammy in a heavy dutch oven pot

3. Meanwhile, make your sweet potato topping: boil water for your steamer and pot , add chopped sweet potato and steam covered until fork pierces through easily.

4. Mash the sweet potato in a large bowl with butter, milk and egg yolk. set aside.

5. Once the onions are caramalized, add lamb + pork + beef together, season lightly wtih S&P

6. Add celery, carrot and garlic and continue to cook until veggies soften.

7. Add tomato paste and cook until deep red

8. Deglaze with red wine until it’s reduce by half

9. Add stock + Worcestershire and simmer gently

10. Fill baking dish with the mince meat mixture and top with the sweet potato mash creating ridges with your fork or spatula for golden, crispy finish.

11. Bake 400°F (200°C for, 22–28 minutes until bubbling and golden.

12. Rest 10 minutes before scooping.

13. ENJOY!