Traditionally called a Cottage Pie in England, this is just like a Shepherd's Pie, but with beef instead of lamb. Sauteed with onions, tomato paste, herbs and a bit of beef liver for extra nutrition, the ground beef filling is baked under a layer of rich mashed Yukon Gold potatoes (with butter and cultured milk) for a hearty and nourishing main dish.
Ingredients: grassfed ground beef, potatoes,* onions,* tomato paste,* cultured milk, Straus butter,* beef bone broth, parsley,* beef liver, Celtic sea salt, thyme,* sage,* white pepper,* bay leaves,* nutmeg* (* = organic)
Recipe is gluten-free, black pepper-free and contains dairy.
Stovetop reheating: cut into pieces and place in a pan with a bit of broth or water. Lid the pan and gently steam over medium-low heat until it reaches desired temperature throughout.
Oven reheating: remove paper lid and cover with foil, then place in oven pre-heated to 325° for 30-40 minutes or until warm throughout.
