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Shepherd's Pie with Ground Yak

Our wonderful customer Laurie B. sent us this excellent recipe -- upon our request. We hope you enjoy!

Best Shepard's Pie with Ground Yak

2 pounds ground yak
1 yellow onion diced
2 cup frozen sweet potato fries
1 cup zucchini, thinly sliced 
2 cups mushrooms quartered
3-4 mushrooms thinly sliced and seared in butter, for the topper
1 cup diced carrots
1 cup diced celery
4 cloves crushed garlic
1 stick salted butter
Salt and pepper to taste
Chicken bouillon powder 
1 cup sharp cheddar cheese
3 cups mashed potatoes, homemade and seasoned with chicken bone broth, salt, pepper, and butter.

Preparing the ground yak and vegetables:

In a large cast iron skillet, brown yak meat with garlic, yellow onion, salt and pepper.
Take potato fries and bake until slightly crispy.
Remove cooked yak to a plate and set aside.
Use same skillet to cook carrots, zucchini and mushrooms. Add a little butter and olive oil, salt and pepper to taste. I use a tablespoon chicken bouillon powder to help season the mushrooms and veggies, if needed.

Time to layer the shepherd's pie:
Use the same skillet, if big enough, or use a casserole pan. Add sweet potato fries and veggies. Then add the browned yak meat. Add celery.
Sprinkle in a couple of tablespoons butter, salt and pepper.
To finish, add mashed potatoes on the very top with a few tabs of butter.
Add the cheddar cheese and thinly sliced mushrooms that have been seared in ample amounts of butter.
Bake at 350 degrees for 30 minutes or until the top is golden brown.