Shepherd Burgers - Grass fed

Okay who doesn't love Shepherds pie? Well if you eat meat this burger is for you. Now don't get me wrong, I LOVE my veggies, but what I loved most about these burgers is that they held all the flavors independently, you didn't get a giant bite of carrot that overwhelmed. They might sound like a lot of work but they are SO good.

To make this GF substitute arrowroot powder or corn starch for the flour in the gravy and serve over GF toast.

Mashed Potatoes:
3 medium/large russets, peeled and cut into cubes
1/4 cup cream or milk
2 TBS prepared horse radish
2 TBS butter
1/4 cup grated parmesan (optional)

Burgers:
Olive oil
1 carrot, diced
1 onion, diced
1/2 zucchini, diced
1 rib celery, diced
2 garlic cloves, diced
1 1/2 lbs grass fed beef
3 TBS Worcestershire

Gravy:
2 TBS butter
2 TBS flour
2 cups beef broth
1 TBS Worcestershire
1 TBS Dijon mustard

4 Slices bread, toasted and buttered
salt and pepper to taste

Method:
Make the mashed potatoes first. Cook potatoes and then mash them with remaining ingredients adding more liquid if necessary. Set aside

For the burgers, cook the diced veggies until softened in a bit of oil, allow to cool.
Mix with beef and Worcestershire sauce, score into 4 burgers and form.
Cook over medium heat on a grill pan for about 5 minutes each side.
Once they are about done cooking, top with mashed potatoes and place under the broiler until the potatoes begin to brown.

Gravy is made while burgers are cooking. Melt butter in a pan, whisk in flour and heat until a light brown dark orange (best flavor) then slowly whisk in broth. heat until thick and bubbly then add mustard and Worcestershire.

Place burgers on buttered toast and top with gravy. Then eat with gusto. At least we did!