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Cottage Pie
Cottage Pie
Prep Time 40 minutes
Cook Time 35 minutes
Servings
8
Ingredients
Prep Time 40 minutes
Cook Time 35 minutes
Servings
8
Ingredients
Cottage Pie
Instructions
  1. Preheat oven to 375F.
  2. In a pan add potatoes, cover with water and bring to a boil. Cook the potatoes for about 20 minutes or until they can easily be pierced with a fork. Drain till they are very dry and place back into pan. Add warmed milk, butter and salt and pepper and whip to your desired consistency. Set aside.
  3. While potatoes are cooking, in a medium-sized saute pan, melt a teaspoon or more of ghee and cook the shallots till slightly translucent. Add the ground beef and brown. Toss in garlic and seasonings and continue to cook till you begin to smell the herbs. Set aside.
  4. Grease a casserole dish with ghee or butter and layer the bottom with the ground beef. Sprinkle a little extra BBQ mesquite here if you like along with some good salt and pepper.
  5. Layer the mixed frozen veggies on top of the beef. Next layer the mashed potatoes.
  6. Add dollops of Black Garlic Ghee on top of the potatoes and bake at 375F for 20-30 minutes.
  7. If you are adding cheese, place on top of mashed potatoes for an additional 5 minutes.
  8. You can use any of our savory ghee products in place of Black Garlic Ghee.
Recipe Notes

Cottage Pie is just like Shepherds Pie only made with ground beef instead of ground lamb.

Serves 8 generously.

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Roasted Sesame Asparagus
Serves 2 – 4 as a side dish.
Roasted Sesame Asparagus
Servings
Ingredients
Servings
Ingredients
Roasted Sesame Asparagus
Instructions
  1. Preheat oven to 400F.
  2. Place washed and dried asparagus spears into a baking dish. Toss with melted ghee, sprinkle sesame seeds, salt and pepper, and place into the oven. Roast for 10 – 15 minutes, depending on desired firmness. Toss them one or two times while in the oven. Serve immediately.
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Roasted Brussels with Walnuts and Maple Cinnamon Ghee
Serves 4-6 as a side dish.
Brussels Sprouts with Walnuts and Ghee
Servings
Ingredients
Servings
Ingredients
Brussels Sprouts with Walnuts and Ghee
Instructions
  1. Preheat oven to 400F.
  2. Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  3. Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  4. Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  5. Roast another 5 – 10 minutes.
  6. Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.
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Broccoli Soup with Roasted Pumpkin Seeds
Serves 4-6.
Broccoli Soup with Roasted Pumpkin Seeds
Servings
Ingredients
Servings
Ingredients
Broccoli Soup with Roasted Pumpkin Seeds
Instructions
  1. In a large saucepan heat the Original ghee over medium heat. Add onions and celery and saute for about 3 minutes. Add the garlic and potato and stir for a few more minutes. Add the broth and allow to simmer.
  2. In the meantime, remove the florets from the broccoli and with a vegetable peeler, peel the broccoli stems and cut into 1/4” thick slices. Add the broccoli and bring to a boil. Reduce heat to low and simmer. Add the oregano, basil, and salt and simmer everything until the veggies are soft.
  3. Using an immersion blender or regular blender, puree the mixture until smooth. Return to pan, add lemon juice, salt and pepper, and freshly grated nutmeg. Bring soup to simmer, remove from heat and if you want, whisk in the sour cream. You may also use coconut cream or simply add Black Garlic Ghee.
  4. Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!
Recipe Notes

Roasted Pumpkin Seeds: 1 cup of raw organic pumpkin seeds 1 Tbsp. Simply Ghee Original 2+ tsp. BBQ Mesquite Seasoning (salt-free) ½ – 1 tsp. Turmeric powder ½ tsp. good salt Instructions: Preheat oven at 300F. Melt the ghee and add the spices to it. Toss seeds and spread out onto a cookie sheet. Bake in the oven till you can smell them roasting. Stir occasionally till they’re evenly browned, between 10-15 minutes. Place baking sheet on a cooling rack and cool before putting into an airtight storage container. BE CAREFUL! The seeds are extremely hot!!!! Turmeric will stain anything yellow it comes into contact. Great to garnish soups, salads or just as a simple snack.