How to Make Shepard's Pie: My Postpartum or Luteal Phase Go-To Meal

I'm FINALLY sharing my favorite meal to make for my postpartum or luteal phase friends. After making it for the 3rd time in a month in May (two times for friends, once for me and my friend Jessica while in luteal), I have to give a huge shoutout to all the food bloggers out there. Creating/sharing recipes isn't easy, especially for a chef like me who "measures from the heart" quite a bit (and "messes it up" by accidentally dumping Worcestershire sauce into the mix 😆 see the video)

Alas, HERE IT IS, in video and in written form. Let me know if you give it a shot and comment below!

MEAT FILLING

• 1.5 T olive oil

• 1 medium yellow onion, finely chopped

• 2 medium carrots, finely diced

• Salt and pepper, to taste

• 1 tsp red pepper flakes (optional)

• 1 lb ground beef (or lamb, if preferred)

• 4-6 cloves garlic, minced (to taste)

• 2 T tomato paste

• 1 T fresh rosemary, minced

• 1 T fresh thyme, minced

• 1 cup chicken broth

• 1 T Worcestershire sauce

• 1 bay leaf

• 1 cup frozen peas

MASHED POTATOES

• 2 lbs Yukon Gold potatoes

• 3/4 cup butter, room temp

• 1 cup Greek yogurt

• 1/2 cup grated Parmesan cheese mixed in

• 1/4 cup grated Parm on top

• Salt, to taste

• Beer can seasoning (to taste)

BEER CAN SEASONING

• 2 T smoked paprika

• 2 T salt

• 2 T onion powder

• 1 T cayenne pepper

• 1 T ground cumin

• 2 tsp dried thyme

• 2 tsp dried oregano

• 2 tsp black pepper

• 2 tsp garlic powder

INSTRUCTIONS

1. Bring potatoes in salted water to a boil then lower to a simmer, cover for 35-45 minutes.

2. Add oil to a pan, heat to cook onions and carrots until translucent. Add salt, pepper and red pepper flakes to taste.

3. (Preheat your oven to 400' F)

4. Put a little oil and ground meat in the middle, smash down a little bit and season with S+P. Once browned, flip. Then break it up so it all gets cooked!

5. (While that’s cooking, shred your cheese and mince garlic and herbs!)

6. Add the garlic, cook until fragrant. Then add tomato paste to the center, let it cook for a couple of minutes. Mix it all together.

7. Add your herbs, broth, Worcestershire sauce, bay leaf and peas. Mix and let that simmer for a bit while you make the mashed potatoes. Be sure to check in on it and stir.

8. Strain your potatoes after checking that they’re tender enough by poking with a fork.

9. Put potatoes back in the pot, and mash or rice them.

10. Add (one thing at a time, mix as you add) butter, yogurt, 1/2 cup parm, and beer can seasoning. Season with more beer can or S+P if needed.

11. Taste test your meat filling and potatoes before pouring into your casserole dish.

12. In an oven safe dish, pour meat filling in. Make sure it’s even. Then spoon your mashed potatoes over, making sure that covers the filling.

13. Take a fork and rake it over the potatoes to create lines for more surface area for crispiness. Top it all with parm.

14. Bake in the oven (middle rack) at 400 for 15 minutes. After, turn to broil and leave it for 5 minutes. Keep an eye on your top so it doesn’t burn and keep a drip pan below it just in case!

15. Once golden brown, take it out of the oven and let it sit for 5-10 minutes so it doesn’t burn your mouth!

16. Enjoyyyy

xx, Brittney