Bay Laurel Beef Stew Shepherd’s Pie
- 5 bay laurel leaves (fresh, foraged)
- 1 can Beef Stew
- 4 cups instant mashed potatoes
- 3 1/2 cups Water
- 1 pound Ground Beef
Preheat oven to 350 degrees
Add ground beef to saucepan, brown over medium heat
Once beef has fully browned, add 1 can stew meat and bay laurel leaves to saucepan
Let mixture simmer for 30 minutes.
While the stew is simmering, in a mixing bowl add 3 ½ cups of water to instant mashed potatoes and stir until fully combined. Add additional water as necessary to reach desired thinness. Season mashed potatoes as desired. Set aside.
After the stew has simmered for 30 minutes remove the bay laurel leaves from the saucepan.
Pour the stew mixture into a baking dish.
Spread mashed potatoes evenly over stew mixture.
Bake for 20 mins on 350 until the mashed potatoes start to brown on top.
Let cool briefly before serving. Serve hot.
As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.