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That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
I’m staring a new series of recipes that can serve as the cornerstone of any batch-cooking session (want to learn more? Check out my post Batch Cooking 101).
Shepherd’s pie is the perfect type of recipe to batch cook because it is a balanced meal (provides a good serving of meat, veggies, and healthy fats), you can easily make large quantities, it isn’t too time consuming, and the leftovers keep in both the refrigerator and freezer remarkably well. Add to that list ingredients that are both affordable and able to be found in grocery stores year-round, as well as how adaptable the recipe can be to substitutions, and we’ve got a clear winner on our hands!
I share a lot of my batch cooking behind-the-scenes over on my Instagram account, and the most-frequent question I get related to it is about freezing in glass jars. As long as you use wide-mouth Ball-type pint mason jars (like these!), without shoulders, only fill them to the freezer line, and cool your food in the refrigerator before freezing they should not break. I’ve been freezing food in these jars for the last 7 years using this method, and I have yet to have one break on me.
Be warned my Shepherd’s Pie recipe makes a lot… enough to last at least 10 servings in our house (we are pretty active and eat large portions). If you are feeding one person, or worried about making too much, this recipe works perfectly well halved!
- 4 large parsnips, chopped (about 5 cups)
- 2 medium white sweet potatoes, chopped (about 5 cups)
- 1 tablespoon solid cooking fat (coconut oil, lard, tallow, etc.)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 medium carrots, diced (about 2 cups)
- 5 ribs celery, diced (about 2 cups)
- 2 cups diced mushrooms
- 2 teaspoons sea salt, divided
- 1 14-ounce can coconut milk
- 2 pounds grass-fed ground beef
- 2 tablespoons minced fresh rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup bone broth or water
- ½ lemon, juiced
- Fresh chives, for garnish
- Start by cooking the mash. Place the parsnips and sweet potatoes in the bottom of a big pot and fill with water. Turn on high, and cook at a boil for 20 minutes, or until fork-tender.
- Meanwhile, start the filling. Add the cooking fat to the bottom of a skillet on medium heat. When the fat has melted and the pan is hot, add the onion and cook, stirring, for about 5 minutes or until translucent. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the carrots and celery to the pan, along with more cooking fat if the mixture seems dry. Saute for 10 minutes, stirring occasionally, until just tender. Add the mushrooms and ½ teaspoon of the sea salt and cook for 2 more minutes. Turn off the heat and transfer to a large bowl; set aside and allow the pan to cool before making the beef.
- When the mash vegetables are finished cooking, carefully strain them and place them back in their pot to cool for a minute or two. Add the coconut milk and 1 teaspoon of sea salt; mash until desired consistency is reached. Set aside while you finish the filling.
- Using the same pan you used to make the vegetables, add the beef to the cooled pan, breaking up into small chunks. Turn the heat on to medium, and cook, stirring and breaking up chunks, until just cooked and liquid is released (about 8 minutes). Add the rosemary, onion powder, garlic powder, ¾ teaspoon sea salt and broth or water and stir to combine. Continue to cook until liquid is mostly absorbed and spices are combined (about 4 minutes). Turn off the heat and set aside.
- Combine the beef mixture with the vegetables in a large mixing bowl. Sprinkle with lemon juice.
- Portion into 8-12 wide-mouth pint jars, or other storage containers, with a serving of meat mixture on the bottom and mash on the top. Garnish with chives.
Feel free to swap out the ground meat for other types, and the mash vegetables as well (for instance, cauliflower can be used to make a lower-carb version but cooking time will need to be adjusted). This recipe is very adaptable.