Bone Broth Shepherd’s Pie
Pre - heat oven to 200C. Cook and mash potatoes** ready for pie topping. While potatoes are cooking, progress with the lentil-mince base.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at letnaturebethedoctor.com.
Cooking tools:
- Potato masher
- Grater
- Colander
- Baking dish
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring spoon
Ingredients
- ½ cup dry red lentils, soaked and thoroughly rinsed *
- 1 kg sweet potato (skin on), scrubbed and cut to size to boil or steam **
- 400 g mince ***
- beef tallow, ghee or butter/olive oil combination for browning
- 1 brown onion, chopped finely
- 1 clove garlic, crushed or chopped
- 400 g can crushed tomatoes
- 2 cups beef broth
- 150 ml chicken broth
- 2 tbsp tomato paste
- ½ cup red wine
- 1 medium carrot, finely chopped
- 1 medium zucchini, finely chopped
- ½ cup frozen peas
- 2 tbsp worcestershire sauce
- 2 tbsp arrowroot (or other starch) for thickening
- ⅓ cup roughly chopped fresh flat leaf parsley
- 1 cup grated cheese of your choice for topping ****
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