Shepherd’s Pie

It took me awhile to come around to the health benefits of the white potato, a true superfood! Our hunter-gatherer ancestors ate a lot of tubers - which are very low toxicity since they grow underground and don’t have to chemically deter animals from eating them as much as other plant parts. They’re also high in protein, vitamins and minerals - and cultures that ate a lot of them enjoyed robust health. Pair with ground beef, any other chopped vegetables of your choice like zucchini, carrots, summer squash, mushrooms, and even a little garlic, onion, and tomato paste if your body tolerates those! Be sure to make extra, even a double batch, as this freezes well and is sure to be a hit!

Ingredients
2 pounds lean ground beef, salted and browned

1 cup bone broth

1 zucchini, chopped

1 summer squash chopped

3 carrots, chopped

10 crimini mushrooms, rinsed and chopped

1 tablespoon potato starch

italian seasoning

sea salt

garlic, fresh or powder

onion, fresh or powder

Optional: 1 tablespoon tomato paste

Optional: 2 tablespoons worchestershire sauce

4 large potatoes, peeled and cut into large chunks

2 tablespoons butter

2/3 cup milk

1/2 cup parmesan cheese

Instructions

1. Preheat your oven to 400°F.

2. Bring a pot of water to a boil for the potatoes.
   Boil potatoes until fork-tender, about 15 minutes.

3. Brown the meat with the onions and garlic if using fresh.
   If using powders, add them after browning the meat.

4. Add broth, tomato paste, Worcestershire sauce (if using), Italian seasoning, and vegetables.
   Cover and let steam for 5–10 minutes, or until carrots are tender.

5. Scoop out ½ cup of the brothy sauce into a bowl.
   Whisk in the potato starch to make a slurry (immersion blender works great).
   Pour this slurry back into the pan and stir to create a gravy. Add more broth if needed.

6. Strain the boiled potatoes and mash with milk, butter, and salt to taste.

7. Arrange the meat/vegetable/gravy mixture in the bottom of a baking dish or Dutch oven.

8. Spread the mashed potatoes on top of the filling.

9. Sprinkle with parmesan.

10. Bake uncovered for 20–30 minutes.
    Optional: Broil for a few minutes at the end if the parmesan isn’t browned enough.

11. Cool for about 10 minutes before serving.