Grass-Fed Shepherd’s Pie with Chive-Yogurt Topping

Taproot Commons Farm grows and raises the ingredients used in this recipe. This is a favorite recipe on the farm during those cold winter months. If you cook the beef mixture in an oven-safe skillet, you can use it to bake the assembled dish. Otherwise, use a 9- by 13-inch casserole for the final assembly. Recipe by Sarah Fournier-Scanlon.

2 pounds potatoes, peeled and cut into chunks

2 cups plain yogurt

½ cup chopped fresh chives

Salt and pepper to taste

2 ounces (½ stick)  butter, use olive oil if you prefer

1 large onion, peeled and chopped

4 medium-size carrots, scrubbed and chopped

2–4 cloves garlic, minced

1 pound grass-fed ground beef

2 cups chicken stock (you can substitute vegetable or beef stock)

Small bunch of kale or collards, cut into thin strips

Worcestershire sauce to taste

Preheat oven to 400°.

Prepare the topping: Boil a pot of salted water for potatoes. Boil potatoes until easily pierced with a fork, then drain and mash. Add yogurt, chives, salt, and pepper to taste.

Melt butter in a large skillet. Sauté chopped onions until translucent. Add carrots and garlic, and sauté for 5 minutes.

Add ground beef to skillet. Season with salt and pepper.

Cook at a low temperature, stirring occasionally, until beef is browned. Add stock and bring to a simmer. Add greens to skillet and stir. Add a few shakes of Worcestershire sauce. Taste for seasoning and adjust salt and/or pepper if needed.

Spoon the beef mixture into a casserole, or leave it in the skillet if you’ve used one that’s oven safe. Spread the mashed potatoes over the top of the beef. Bake for 25–35 minutes, until the filling is bubbling through the potatoes.