Shepards Pie with Cabbage & Leeks Creamy Mash Potatoes (KFP)
 My got to Passover freezer meal to have for extra on the holidays or for those dinners after a long day trip during Chol Hamoed.Â
Super easy to make. It’s not traditional by any means when it comes to Shepards pie but it’s as decisions if not better.Â
Ingredients
RECIPE:
For the Creamy Mashed Potato Topping:
6-8 large Yukon gold potatoes, quartered and boiled
1 bag @kosher_taste shredded white cabbage (1 small white raw cabbage worth)
2 leeks, sliced
3 tbsp. Oil
1/2 cup mayonnaise
Salt and pepper to taste
For the Shepards Pie:
2 lbs ground beef
1 large onion, diced
2 large carrots, diced
4-5 celery stalks, diced
2 tbsp. @kosher_taste garlic, minced
1 tbsp. Salt
2 tsp. Black pepper
2 tbsp. Dried parsley
1 tbsp. Dried basil
1 tbsp. Potato starch mixed with 2 tbsp. Water
2 tbsp. Coconut Amino (optional)
3 tbsp. Tomato paste
2 tbsp. Honey or maple syrup
1/2 cup broth or water
Instructions
For the mashed potatoes.
In a large pot boil the potatoes in waterÂ
In a separate frying pan, add oil and sauce the leeks and cabbage with all the seasoning till the cabbage has wilted and the leeks have turned softÂ
Mash the potatoes and then combine with the leeks and cabbage. Add the mayo , mix well and set aside.
For the Shepards pie. Sauté the ground beef in the pan for about 15 minutes covered. Add the onions, carrots and celery with all the spices and mix well. Cover and sauté for another 10 minutes.Â
Then add the slurry of potato starch,  tomatoes paste, honey, coconut amino and broth and mix well. Let cook for another 15 minutes and then pour into a deep baking dish.Â
Spread the mash potato mixture over the meat to fully cover.Â
Make sure your dish is on a larger baking sheet to catch any dripping while cooking.Â
Bake on 350 for an hour till the top is golden brown.Â
Serve hot.Â
Freezes beautifullyÂ