Veggie Packed Beef Shepherds Pie

This recipe is a go to in our home now. I love it because it makes enough for us to have for lunch the next day and it is jam packed full of delicious vegetables and it’s cooked on a base of healing mushroom bone broth for extra goodness.

Ingredients

• 500g lean mince

• 1 brown onion chopped

• Garlic cloves chopped

• 2 celery sticks chopped

• 2 carrot sticks chopped

• 200g mushrooms washed and chopped

• 1 bag of organic spinach chopped

• 1 cup of peas

• 250g cherry tomatos halved

• 1 Tbsp gluten free soy sauce

• 250g bone broth (I recommend using this Best of the Bone Healing Mushroom one)

• 200g white potato diced

• 200g sweet potato diced

• 1 Tbsp ghee

Method

• Add the diced potatoes into a large pot and fill with water. Cook these for 20mins or until they are soft and you can easily put a fork through. Drain and then add back to the pot. Add a tablespoon of ghee to the hot potatos and mix through. Then mash and set aside.

• In a large pot add a splash of oil and heat. Add your onion, garlic, carrot and celery and cook for 10mins on low heat.

• Add your mince and cook until it has browned.

• Add your mushrooms and mix through, cooking for a couple of minutes.

• Add in your bone broth (a tablespoon of the broth to 250ml boiling water) and GF soy sauce.

• Allow to cook for 10mins or until broth has reduced.

• Add in your frozen peas and your chopped spinach and stir through until spinach has wilted.

• Transfer mince mix to a pie tray spreading it all out evenly and then layering on your mashed potato mix to the top. If you feel like you want to, sprinkle some cheese on top and then cook in the oven for 25mins.

This recipe will comfortably serve 4 people.

Enjoy.