A Savory Spin on Pi Day: Sawyer Creek Savory Shepherd’s Pie

Celebrate Pi Day with a Savory Twist! 

Who says Pi Day is just for sweet treats? This Sawyer Creek Savory Shepherd’s Pie is a hearty, comforting dish that’s packed with protein, nutrient-rich veggies, and a creamy cauliflower topping. Made with Sawyer Creek’s grass-fed beef, this is one pie you won’t feel guilty about enjoying! So, while everyone else is indulging in sugar-filled slices, you can dig into a warm, wholesome serving of this protein-packed pie—because who says Pi Day can’t be delicious AND nutritious? 

Ready to celebrate 3.14 the farm-fresh way? Let’s get cooking! 

Prep Time: 20-25 minutes

Cook Time: 45 minutes

Servings: 6

Filling:

  • 1 lb. Sawyer Creek grass-fed ground beef
  • 3-4 ounces Sawyer Creek grass-fed beef liver, finely chopped (optional, but a great nutrient boost!)
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 cups raw baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon grass-fed butter or coconut oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried thyme
  • ½ teaspoon dried oregano

Cauliflower Topping:

  • 1 large head cauliflower, chopped (or a mix of ½ cauliflower and ½ potatoes for a lighter option)
  • 4 tablespoons grass-fed butter or ghee
  • 1 teaspoon sea salt (or to taste)
  • ½ teaspoon black pepper
Directions
  1. Steam the cauliflower: While preparing the filling, steam the cauliflower for 10-15 minutes until it’s soft. Set aside.
  2. Cook the ground beef: In a large cast iron pan, cook the Sawyer Creek grass-fed ground beef over medium-high heat. If the pan feels too dry, add a bit of butter or coconut oil. Grass-fed beef is lean, so a little fat is helpful. Break up the meat into bite-sized pieces, and once browned, add the optional liver. Cook for another 1-2 minutes until the liver is cooked through.
  3. Prepare the vegetable filling: Remove the beef from the pan and transfer it to a 9x13-inch baking dish. Don’t drain the rendered fat! In the same pan, melt the butter, and add the diced onion, carrots, celery, garlic, salt, pepper, thyme, and oregano. Sauté for 10 minutes, stirring frequently, and scrape up any flavorful browned bits from the bottom of the pan. Add the baby spinach and stir until it wilts. Transfer this mixture to the baking dish, spreading it evenly over the beef.
  4. Mash the cauliflower topping: While the vegetables cook, mash the steamed cauliflower with the butter, sea salt, and black pepper. For a creamier texture, you can use a hand mixer or food processor. Spread the mashed cauliflower evenly over the beef and vegetable layer.
  5. Bake the shepherd's pie: Preheat the oven to 400°F. Place the baking dish in the oven and bake for 20 minutes, or until the topping is lightly browned and bubbly.

Optional Notes:

  1. Beef Liver: Adding liver to the beef gives the dish a nutrient-dense boost, especially in iron and vitamin A. If you’re not a fan of liver, it can be substituted with liver pate or omitted entirely.
  2. Potato Option: For a more traditional taste, you can replace part of the cauliflower with potatoes. However, cauliflower is a lower-carb option and adds a nice creamy texture!

This version of Shepherd’s Pie uses Sawyer Creek's grass-fed beef with nutrient-packed cauliflower for the topping, making it a flavorful and healthier choice. Enjoy!

Estimated calories per serving: 290 calories (without liver) and 315 calories (with liver)


Calorie Estimate Disclaimer: Calorie counts are approximate and will vary depending on portion sizes, specific brands used, and any substitutions made. Always check nutritional labels and adjust according to your needs.

 

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