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Our take on the classic comfort food, this Shepherd's Pie tastes just like the indulgent original with a healthy, sustainable twist!
1 pound ground ostrich steak (defrost first)
3 tbsp flour
4 tbsp salted butter
2 cups ostrich bone broth or beef broth
3 cups mashed potatoes
2 oz shredded cheddar cheese
2 tbsp Worcestershire sauce
1/4 cup carrot, diced
3/4 cup frozen corn
1 garlic clove, minced
1 can tomato paste
2 oz yellow onion, diced
1 tsp parsley, chopped
1 fresh spring of rosemary
kosher salt to taste
black pepper to taste
Melt 3 tbsp of butter in a small saucepan over medium-high heat. Add flour and mix, cook for 1 minute to make a roux. Add prepared ostrich or beef broth, salt, pepper, and rosemary. Simmer until thickened to make a gravy. Set aside.
Add ground ostrich and butter to a sauté pan and cook over medium-high heat. When half of the meat is cooked thoroughly, add carrots, onion, corn, salt, pepper, garlic, and Worcestershire. Cook until carrots are cooked through and there is no remaining pink in the ground meat. Add tomato paste and cook 1 minute.
Remove and discard rosemary sprig from gravy and add to meat mixture. Simmer 2-3 minutes.
Pour meat and gravy mixture into a baking dish and pour prepared mashed potatoes onto the top, covering entire surface.
Place in the oven and bake at 400 degrees until cheese is melted and potatoes begin to brown.
Top with chopped parsley and serve hot.
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