Shepherd's Pie with Creamy Tallow Mash
Beef Tallow

Shepherd's Pie with Creamy Tallow Mash

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Ingredients

Beef Pie Base

  • 500g of premium grade steak freshly minced from the butcher

  • 1 tbsp of Coco Earth Beef Tallow

  • 1 celery and 1 carrot peeled and finely diced

  • Handful of continental parsley leaves finely chopped

  • 250g of fresh or frozen peas

  • 400g of organic pureed tomatoes

  • Pink salt, freshly ground black pepper

Creamy Mash Potato Topping

Method

  1. To make the pie base, slowly cook the carrot, celery and parsley in the beef tallow for around 15-20 minutes until soft.

  2. Add the beef mince, salt and pepper. Cook until golden.

  3. Add tomato puree, cover and simmer slowly for 1 hour until it is thick and rich.

  4. In the meantime, peel and chop the potatoes.

  5. Cook in rapidly boiling, salted water until very tender. Around ½ an hour.

  6. Drain the potatoes and mix with salt, white pepper, beef tallow and coconut oil.

  7. Beat until smooth and creamy.

  8. When the base is cooked, spread into a baking tray or divide into individual ramekins.

  9. Top with the creamy mash potato and a sprinkling of nutmeg.

  10. Add a few drizzles of extra melted beef tallow on top to add extra crunch and flavor to the mash topping.

  11. Bake in a hot oven 200 for around half an hour until bubbling and golden on top.

 

(Special Thanks to Gina Symonds Website: https://glowfromwithin.au/ Instagram handle: glowfromwith.nutrition for inspiring this post with their amazing content)

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