Shepherd’s Pie

GF | DFO | Family Friendly | Ideal Postpartum Meal

Bulked up with hidden organic chicken livers, diced veggies, black beans and bone broth, this is a familiar, comforting family meal that freezes well, making it perfect to batch cook.

This also makes an ideal postpartum meal to make a freeze for yourself, or to gift a new Mum in your life #givemealsnotflowers

Ingredients

500g beef mince

150g organic chicken livers

1 tin organic black beans, drained and rinsed well

1 carrot

1 stick of celery

1/2 medium onion

1 clove garlic

Diced veg of choice ~ I used broccoli, zucchini, peas and kale

2 cups bone broth

2 tbsp organic stock powder

2 tsp tapioca starch in a small amount of water

4-5 medium potatoes

Method

Brown off beef mince in portions. Finely blitz fresh livers in a blender and add to the mince.

Finely dice carrot, celery, garlic and onion and add to the pot with the mince and cover with the lid to cook for 2 mins. Add other diced vegetables along with bone broth and stock powder. Allow to simmer for 15 - 30 mins.

Meanwhile, boil potatoes in a separate pot of water until tender. Drain the water and mash potatoes with 1 tbsp butter, salt & pepper.

Finally, add the taipoca starch mixed in a small amount of water to the mince mixture and stir to combine.

Assemble the pie by pouring the mince mixture into an oven dish and top with the mashed potato.

Bake in the oven at 180oC for 30 mins or until potato is golden on top.