When most people think of home cooking and comfort food, they think of meat and potatoes. It’s a classic combination, and with this Organic Shepherd’s Pie, you can’t go wrong. What I love most about organic cooking is highlighting the true flavors of the ingredients. My family agrees that organic food just tastes better! Since organic produce isn’t sprayed with chemical pesticides, it has to fend for itself on a molecular level. This often means a stronger aroma or flavor is produced, all in the name of self-defense. So, if you think something tastes better because it’s organic, you’re probably right.
With a hearty dish like Shepherd’s Pie, I had to keep focused on my budget. I comparison shopped for the big ticket items, like grass fed organic beef and organic butter, and this alone saved me a few dollars. I always keep my eye out for sales on organic meat, since animal products are the most pesticide-laden items we eat. I bought it well before I had this Shepherd’s Pie planned, and stored it in the freezer until I was ready to use it. These tools for saving on organic food helped get the cost of this dinner down to $2.62 a person, or $10.50 for the whole meal. This is how the cost of each ingredient worked out:
- $5.19 Grass fed organic ground beef on sale at Sprouts.
- $2.16 Organic red potatoes also on sale at Sprouts.
- $0.36 Yellow onion. Part of the clean 15.
- $0.44 Organic rainbow carrots on sale at Sprouts.
- $0.19 Cascadian Farms organic frozen peas at Jimbo’s.
- $1.19 Trader Joe’s organic unsalted butter for a great price.
- $0.63 Trader Joe’s Organic beef broth.
- $0.20 Annie’s Organic Vegan Worcestershire Sauce from Jimbo’s.
- $0.14 Organic olive oil for an amazing buy one get one free offer at Sprouts.
Don’t forget to try the rest of this week’s recipes and to check back next week for another family meal plan all for under $25!
Organic Shepherd’s Pie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Serving Size: Approximately 2 cups
Calories per serving: 687
Fat per serving: 42
- 1 lb grass fed organic ground beef
- 8 medium organic red potatoes (or 4 large organic russet potatoes)
- 1 yellow onion
- 2 organic carrots (I used rainbow carrots)
- 1/4 cup organic frozen peas
- 1 stick (8 Tbsp) organic unsalted butter
- 1/2 cup organic beef broth
- 2 tsp organic Worcestershire sauce
- 1 tbsp organic olive oil
- Peel and quarter the potatoes.
- Place in a pot of salted cold water filled to about an inch above the potatoes and bring to a boil.
- Boil until fork tender, around 20 minutes.
- While the potatoes are boiling, peel and dice the carrots and dice the onions.
- In a large skillet heat olive oil over medium-high heat.
- Saute the onion and carrots until cooked, about 8-10 minutes.
- Mix in the peas.
- Add the ground beef and cook until it is no longer pink.
- Next, add the broth and Worcestershire sauce and bring to a boil.
- Reduce to a simmer and let cook for 10-15 minutes until the liquid is reduced, but the meat is not dry.
- Preheat the oven to 400 degrees Fahrenheit.
- Drain the cooked potatoes and mash in a large bowl with the butter.
- Add salt and pepper to taste.
- In a square glass baking dish, pour in meat and vegetable mixture.
- Top with the mashed potatoes and spread evenly.
- Using a fork, make ridges in the potatoes to allow for more browning in the oven.
- Bake until bubbly and brown, about 30 minutes.
- Broil to lightly brown the potatoes (watch carefully so they don’t burn!).
- Serve and enjoy.
Watching your calories and fat? These are hearty portions, so you could eat half instead. Hungrier? You can cut the butter in half and save 100 calories and 11 grams of fat per serving.