Market Shepherd's Pie
1 1/2 lb. sweet potatoes cut into 1" cubes
1/2 lb. turnips or rutabaga cut into 1" cubes
2 tablespoons ghee or butter
1/2 cup oat milk or other milk of choice (cultured cream or yogurt is another good substitute)
2 tablespoons olive oil
1 large onion diced
1 1/2 cups diced green cabbage or carrots
2 cloves garlic, minced
1 tablespoon rosemary minced
2 teaspoons thyme minced
2 lbs grass fed ground meat (or lamb)
1 tablespoon flour (I used gluten free all purpose)
1 cup chicken or beef stock
1/2 cup green peas
Preheat the oven to 400 degrees.
Put the potatoes and turnips (or rutabaga) in a medium pot with 2 inches of water. Bring to a boil, cover the pot and steam for 15 minutes or until fork tender. Drain any extra water at the bottom of the pot. Add a generous pinch of salt, ghee, and milk. Mash the mixture with a potato masher until creamy and barely any chunks remain. Taste for salt.
While the potatoes are steaming make the bottom layer of the pie. Heat a large skillet on medium high heat. When the pan is hot, add the oil. Add the onions with a pinch of salt and saute until softened and translucent, about 5-7 minutes. Add the cabbage or carrots and saute another 5 minutes. Then add the garlic, rosemary, and thyme and saute for another minute. Add the meat with a generous pinch of salt. Allow the meat to gently brown, occasionally stirring and cooking through.
Sprinkle the flour over the meat mixture and stir until combined. Add the broth and peas and stir. The broth should be bubbling and thicken. Continue to stir until the broth is incorporated, reduces and thickens. Taste for seasoning.
Spread the meat out into a 9x13 oven safe dish. Add the potato mash, starting at the edges to create a seal, and continue spreading all over the top. Smooth out the top so it is nice and even. Place the dish on a flat baking pan and place on the middle rack in the oven. Bake for 25 minutes. Then broil the top until browned and blistered.