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      Shepherd's Pie


      1. Pre-heat oven to 375 F.

      2. Remove your veggies and cut as shown below.

      3. Bring a medium-large pot of water + a pinch of salt up to a boil. Once your water is boiling, add in your potato pieces and let boil ~ 10- 12 minutes. To check if they’re ready, poke a potato with a fork. When holding it up, it should fall off. Once done, strain the water and run the potatoes under cold water to cool them down.

      4. Toss your carrots in a splash of oil + salt and pepper and transfer to a lined baking sheet to cook in the oven for ~15 minutes or until done.

      5. Use two separate pans: one for heating the gravy and another for the 'meat' mix.

      For the gravy: Add 2 Tbsp of water and heat it. As the gravy warms up, it will return to its thick consistency. Stir consistently until it's hot.

      For the 'meat' mix: Heat until it reaches the desired temperature, stirring occasionally.

      6. Place the strained potatoes back into the pot. Add in your potato mix + a pinch of your parsley & mix and mix until fully incorporated.

      7. Build your bowl. ‘Meat’ mix at the bottom, potatoes next, then gravy + parsley. Don’t forget your carrots on the side! Enjoy!