This is not the first Shepherd’s Pie recipe I’ve shared, but sometimes it’s fun to change things up a bit. This “jazzed up” version has a couple ingredients not usually found in Shepherd’s Pie – bacon and peppers. I also changed up the fresh herbs.
Using fresh herbs and slow cooking make all the difference in a hearty recipe like this. It takes some time, but it’s perfect for a cold fall day and it’s definitely worth the wait.
|Shepherd’s Pie with Sauteed Green Beans|
Full disclosure, I use prepared tomato paste, which is not listed as SCD legal. However, since Breaking the Vicious Cycle was written, a lot of things have changed in the food industry, particularly the demand for truth in food labeling and the desire for food with no additives. There are plenty of organic tomato pastes on the market that are just tomatoes. I’ve seen them in glass jars and tubes. However, if you don’t feel comfortable using prepared tomato paste, reduce the stock by one cup and add a cup of tomato juice.
Shared on Real Food Forager Fat Tuesdays