Shepherd's Pie with Creamy Tallow Mash

This dairy free, gluten free, Shepherd’s Pie uses premium quality Australian Beef Tallow in place of cream, butter & milk to create a most decedent, creamy and rich potato puree to top the beef pie base in this ultimate Shepherd’s Pie recipe. Filled with only fresh, whole ingredients, love and time, this recipe is like a hug in a bowl.

Beef Pie Base

• 500g of premium grade steak freshly minced from the butcher
• 1 tablespoon of Coco Earth Beef Tallow
• 1 celery and 1 carrot peeled and finely diced
• Small bunch of continental parsley leaves finely chopped
• 1 cup of fresh or frozen peas
• 400g of organic pureed tomatoes
• Pink salt, freshly ground black pepper

Creamy Mash Potato Topping

• 4 large potatoes peeled and cut into small cubes
• 1 tablespoon of Coco Earth Beef Tallow
• 1 tablespoon of Coco Earth Coconut Oil
• Flaky salt and white pepper
• Sprinkle of nutmeg
• Extra melted beef tallow to drizzle on top

Method

1. To make the pie base, slowly cook the carrot, celery and parsley in the beef tallow for around 15-20 minutes until soft.
2. Add the beef mince, salt and pepper.Cook until golden.
3. Add tomato puree, cover and simmer slowly for1 hour until it is thick and rich.
4. In the meantime, peel and chop the potatoes.
5. Cook in rapidly boiling, salted water until very tender. Around ½ an hour.
6. Drain the potatoes and mix with salt, white pepper, beef tallow and coconut oil.
7. Beat until smooth and creamy.
8. When the base is cooked, spread into a baking tray or divide into individual ramekins.
9. Top with the creamy mash potato and a sprinkling of nutmeg.
10. Add a few drizzles of extra melted beef tallow on top to addextra crunch and flavour to the mash topping.
11. Bake in hot oven 200 for around half an hour until bubbling and golden on top.