Shepherd's Pie, Shepherd's Pie Recipe, Comfort Food Recipes, by Rosevine Cottage Girls

Organic Shepherd’s Pie

Shepherd’s Pie is a true comfort food. Delicious and tender meat and veggies in a wonderful gravy and covered with creamy mashed potatoes and baked to a golden perfection. We like to make them in individual ramekins so that everyone has their own pie. Mr. Cottage loves Shepherd’s Pie because he can take one to work the next day for lunch. These are so good that Mr. Cottage’s co workers would offer to pay Mrs. Cottage if they could just get one of their own. Don’t miss this recipe!

Shepherd’s Pie Recipe

Ingredients:

1 Package Frozen Organic Peas
3 Smallish Organic Potatoes Diced
13 Organic Mini Carrots
6 Cups Organic Broth (or enough to cover veggies to simmer)
6 Baby Bella Mushrooms sauteed until tender
1 Medium Sweet Onion diced and sauteed until tender then added to a stock pot.
2 Stalks of Organic celery chopped and Sauteed until tender then added to a stock pot.
1 Teaspoon Celtic Sea Salt
1 Shake Mrs. Dash Lemon Pepper 1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Dried Sage
2 Bay Leaves
For The Roux (thickener for the stew portion)
1/2 Cup Organic Unbleached White Flour
1/2 Cup Organic Milk
For the Mashed Potatoes
3-4 large baking potatoes (for Mashed Potatoes)
Butter to taste
Cream or milk
Celtic Sea Salt
Topping
Spanish Paprika (Optional)
Sheperd's Pie, Shepherd's Pie Recipe, Individual Shepherd's Pie, Comfort Food Recipes by Rosevine Cottage Girls

Directions:

Saute’ your vegetables until tender, add to large stock pan with peas, diced potatoes, carrots, bone broth or chicken broth, and seasonings. Simmer together until vegetables are done. Meanwhile, boil your potatoes and make mashed potatoes (my sister always makes these because she makes killer mashed potatoes, the only problem is she as we put it “Takes her own Route” with it and doesn’t measure. I will try to pin her down soon and make her measure everything she puts in it.)
Make the roux (or thickener) We simply spooned a half of a mug of organic flour in and added our milk to the top.  Stir to get rid of clumps and make it all wet and then we add it to stew.  Make sure that you stir well as it thickens.  Add your stew mixture to the ramekins or oven safe bowls make sure not to drip on the side of your ramekins or oven safe bowls.  We let the mashed potatoes cool slightly and place in a gallon zipper bag.  Cut the tip off of one of the bottom corners of the zipper bags and with the zipper closed we pipe the potatoes in a circle around and around until the entire top of the pie is covered with potatoes.  It looks sort of like a little rose but if you don’t want to do that you can always just spoon it on top. Sprinkle Paprika over the top.
Bake at 350 until mashed potatoes are golden. Serve Hot.
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Sherpherd's Pie Recipe

RosevineCottageGirls.com

  • 1 Package Frozen Organic Peas
  • 3 Smallish Organic Potatoes Diced
  • 13 Organic Mini Carrots
  • 6 Cups Organic Broth (or enough to cover veggies to simmer)
  • 6 Baby Bella Mushrooms sauteed until tender
  • 1 Medium Sweet Onion diced and sauteed until tender then added to a stock pot.
  • 2 Stalks of Organic celery chopped and Sauteed until tender then added to a stock pot.
  • 1 Teaspoon Celtic Sea Salt
  • 1 Shake Mrs. Dash Lemon Pepper 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Dried Sage
  • 2 Bay Leaves
  • For The Roux (thickener for the stew portion)
  • 1/2 Cup Organic Unbleached White Flour
  • 1/2 Cup Organic Milk
  • For the Mashed Potatoes
  • 3-4 large baking potatoes (for Mashed Potatoes)
  • Butter to taste
  • Cream or milk
  • Celtic Sea Salt
  • Topping
  • Spanish Paprika (Optional)
  1. Saute’ your vegetables until tender, add to large stock pan with peas, diced potatoes, carrots, bone broth or chicken broth, and seasonings. Simmer together until vegetables are done. Meanwhile, boil your potatoes and make mashed potatoes (my sister always makes these because she makes killer mashed potatoes, the only problem is she as we put it “Takes her own Route” with it and doesn’t measure. I will try to pin her down soon and make her measure everything she puts in it.)
  2. Make the roux (or thickener) We simply spooned a half of a mug of organic flour in and added our milk to the top.  Stir to get rid of clumps and make it all wet and then we add it to stew.  Make sure that you stir well as it thickens.  Add your stew mixture to the ramekins or oven safe bowls make sure not to drip on the side of your ramekins or oven safe bowls.  We let the mashed potatoes cool slightly and place in a gallon zipper bag.  Cut the tip off of one of the bottom corners of the zipper bags and with the zipper closed we pipe the potatoes in a circle around and around until the entire top of the pie is covered with potatoes.  It looks sort of like a little rose but if you don’t want to do that you can always just spoon it on top. Sprinkle Paprika over the top.
  3. Bake at 350 until mashed potatoes are golden. Serve Hot.

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