clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Savory Shepherd's Pie

Savory Vegetable Pie

  • Author: Katja from the Savory Lotus



For the Top:

  • 3 large potatoes, quartered
  • 2 TBS grass fed butter or ghee (or coconut oil)
  • a splash of raw milk (or any other milk substitute)
  • celtic sea salt and pepper to taste

For the Sauce:

  • 1 large tomato
  • 3/4 cup homemade bone broth (see this post for instructions)
  • big handful of fresh basil leaves
  • 4 cloves fresh garlic
  • 2 TBS finely chopped fresh herbs (parsley, oregano, thyme, etc)
  • 1 tsp celtic sea salt (like this one)
  • 1 tsp arrowroot powder (like this) OR 2 TBS sprouted wheat flour

For the Filling:

  • 4 cups fresh seasonal vegetable, chopped into 1/2 inch pieces
  • 2 cups finely chopped greens (kale, collards, or chard)
  • 1 small onion, finely chopped
  • 1 LB ground beef, bison, lamb, chicken or turkey (preferably organic and pasture-raised)
  • 2 TBS grass fed butter or ghee (or coconut oil)


  1. Preheat oven to 350′ F
  2. Place quartered potatoes into large pot and cover with water. Bring to a boil, then simmer slowly until soft but not mushy (about 10-12 minutes.) Drain. Mash potatoes until creamy smooth with butter (or ghee/coconut oil), a splash of milk, and salt and pepper. Set aside.
  3. While potatoes are cooking, place all sauce ingredients into a blender and puree until smooth. Pour into a small sauce pan and simmer softly for 7-10 minutes, reducing the liquid slightly. Add in arrowroot powder OR sprouted wheat flour, and continue to cook for another minutes whisking continuously. Remove from heat.
  4. To make the filling: Saute onions in butter/ghee/coconut oil for 5 minutes. Add ground meat and saute until meat in completely browned. Add in chopped vegetable and greens. Stir to mix. Pour in sauce and mix again.
  5. Cover pan and let meat/veggie mixture simmer softy simmer for 10-15 minutes until veggies begin to soften but are not mushy. Add a little extra water of broth if it seems too dry. If it seems too wet, uncover and let it reduce a bit.
  6. Transfer to a shallow baking dish. Layer mashed potatoes on top of veggies and spread evenly. Bake for 30 minutes at 350′ F.
  7. Serve and enjoy!!!


If you are making a double batch to freeze one for later, do not bake second pie at this time. Assemble the second pie and allow to cool completely before freezing. Defrost at a later time and bake at 350’F.