I love recipes that I can make up as I go. Maybe it’s because I don’t always have the exact same ingredients on hand or maybe it’s because I don’t like having to follow directions, but if you’re in a bind and have some ground meat on hand, you can make what I like to call “on-the-fly Shepherd’s Pie” 🙂
STEP 1: cook up a pound or two of (preferably local grass-fed…..we ordered 1/4 cow from a local farm, but that is for another post) ground beef in a large oven-safe skillet and boiling some potatoes while your meat is browning. Pre-heat your oven to 400 degrees.
STEP 2: Once the meat browns, this is where the fun begins – dump in a little of this and a little of that to season it up and make a base for your shepherd’s pie. I like to add in things like:
- some sherry wine
- chopped organic tomatos
- chopped onion
- chopped garlic
- dash of cinnamon
- dash of nutmeg (these give ground beef such a yummy unique flavor)
- sea salt, pepper
- about a cup of water
- some organic ketchup to thicken
- some oregano, basil, thyme
STEP 3: let it all cook a little until it’s nice and saucy, then throw in whatever vegetables you happen to have on hand (you can even use frozen if you so desire). I added a cup or two of chopped carrots & green beans, but seriously you can use a lot of things (green beans, zucchini, etc) Let it all cook more until veggies begin to soften. Taste the sauce and make sure it’s yummy.
STEP 4: At this point you can drain and mash up your potatoes to throw on top, or keep them separated. I kept the potatoes separate and drizzled them with lemon essential oil infused olive oil and fresh rosemary.
STEP 5: I then whipped up a quick batch of gluten-free bisquick dough (ok so this part is a bit cheating if you’re going for 100% ‘real’ food, but if you want you can just mash & use the potatoes) and spooned/spread it right on top of my meat & veggie sauce on the skillet and threw it all in the oven for about 15 minutes until it forms a light and fluffy crust.
This is a super tasty, very forgiving, warm comfort food dish for the changing season! It’s also dairy-free, gluten-free (if you want), nut-free and easily adaptable! I apologize for the lack of pic, but everyone was super hungry 🙂 Will catch it next time!