Happy New Year !  So exciting to start a fresh year and visualize all the possibilities for the months ahead.  January tends to be the longest month of the year for me and I like to fortify myself through this long winter month with stews and hearty meals.  Shepherd’s pie definitely fits into this category and is a staple at my house.

As promised weeks ago to my sister, here is my Shepherd’s pie recipe.  More accurately it would be called Cottage Pie as the cows (ground beef) stay close to the cottage, if you use lamb it would be a true Shepherd’s Pie.  You can use any ground meat to your liking.  Regardless this is a delicious “one pot” meal that I can easily eat for breakfast, lunch, and supper.

Shepherd’s Pie Recipe

1 Onion diced

1 lb. Bacon chopped (pastured clean pig is best)

2 Carrots diced

1/2 Bunch of Kale chopped

4  Stalks of Celery diced

1 1/2 lb.  Ground Meat pastured grass fed is best (beef, turkey, lamb, elk, venison)

1/2 tsp. Smoked Paprika

1 Cup of Chicken Broth

1 Head Cauliflower

2 Large Parsnips

2-3 Tbl.  Butter

Salt and Pepper to taste

Directions: Cut up the Cauliflower and steam until tender.  Peel and cut up the parsnips and boil until tender.  Drain each and combine, using an immersion blender or food processor puree the cauliflower and parsnips add the butter and salt and pepper. While the parsnips and cauliflower are cooking, cook the bacon in a sauté  pan until done, remove the bacon from the pan and sauté the onions in the bacon grease for 4-5 minutes.  Add the ground meat and cook for 5-8 minutes add the kale, carrots and celery sauté for 4-5 minutes add the bacon back in and then add the 1 cup of chicken broth and cook for 4-5 minutes more.

Put the meat and veggie mixture into a 9×13 baking dish, put the cauliflower and parsnip puree on top and drizzle with a little olive oil.  Bake in a 350 degree oven until heated through about 25- 30 minutes.  Enjoy!

Note:  You can skip the cauliflower and parsnips and just use white mashed potatoes for the top as well.