This dish is basically original shepherd’s pie recipe without the crust or veggies. Especially made with love for picky-eaters.
Are there any picky eaters in your family? Well, there are in mine, and I’ll be the first to admit that I myself am one – although I’m more open to trying new foods than the other picky ones are =). And while some of us are just plain picky, my pickiness is based on health, “Is that fried! Then I’ll take baked if you please….and I’ll get the whole wheat bun also.”
Now I don’t pick on picky eaters (pun intended), because I totally understand. I do think, however, that we cannot always get exactly what we want, and most times we should simply be grateful for what is put on our plates without being picky.
When I wanted to make Shepherd’s Pie, I knew a few in the family weren’t going to like that idea. So I decided to ditch the whole pie idea and simply make the meat and veggies separate, and let them choose if they wanted cheese on top or not. Voila, Shepherd’s Meat! Turns out it was a good idea – the picky ones were actually ok with eating it this way.
The great thing about this recipe is that in one serving you are getting 35 grams of protein, 14% DV fat, and 0% DV carbs! Of course, you’ll make up for the lack of carbs by serving mashed potatoes and other veggies on the side, but those are good carbs. The 235 calorie serving gives you approximately 120% of your iron intake – so you’ll be good on your iron for a few days.
You can use either ground beef or venison in this recipe, and if you want my personal preference – I’d go with venison. To me, the taste it gives this dish is so good.
If you use a gluten-free soy sauce, then this recipe is completely gluten-free!
I love Shepherd’s Pie, and this recipe for the meat is absolutely fantastic. It’s simple, quick, easy, and super tasty! This is definitely a recipe that I’ll be holding onto and using for many years to come!
Enjoy this Picky Easters Special Original Shepherd’s Pie Recipe – made with love 😉
PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
Shepherd’s Meat = Shepherd’s Pie without the pie. For those pickier eaters among us.
Recipe type: Main Dish
Serves: 8 servings
1 Tbl neutral oil
2 lbs ground beef or venison
2 tsp onion powder
1 tsp salt
2 tbl arrowroot powder
2 tbl soy sauce
¾ cup beef broth
Heat oil in a large skillet, and add defrosted meat. Sprinkle onion powder over the meat and stir it in.
Cook until well browned.
Pour off excess fat and stir in the arrowroot powder, and cook for 1 minute.
Add beef broth and bring to a boil – simmer for 5 minutes.
Turn off heat and serve with mashed potatoes and your favorite veggies for a complete meal.
Leftovers will keep in the fridge for 1 week.
*I make beef broth from a jar of beef bullion we keep in the fridge, and it works quite well.*
Serving size: ⅛ of the recipe Calories: 227
Saturated fat: 2.7g
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