The addition of grass-fed liver to this recipe majorly boosts its nutritional punch. Liver is rich in choline, iron, folate, vitamin B12, fat-soluble vitamins including vitamins A, D, E and K. Just a few ounces of liver once or twice a week will meet your needs for these essential pregnancy nutrients. Plus, swapping out starchy white potatoes and using either sweet potato or cauliflower as your crust on top, makes this dish a lower-carb pregnancy meal option. This shepherds pie recipe can be doubled in size and frozen in airtight containers so you have meals in advance. As well as being a super nourishing pregnancy meal, this Shepherd’s Pie is great postpartum when soft, warm and easy-to-digest meals are in order.

Ingredients

1 tbsp grass-fed butter or organic coconut oil

1 onion, diced

3 carrots, peeled, diced

3 stalks celery, diced

2 cups raw baby spinach

2 cloves garlic, minced

500g (1 lb) grass-fed ground/mince beef

100g (3-4 ounces) grass-fed beef liver, finely chopped

2 ½ tbsp tomato paste

200 mls beef stock (or 1 cup)

60 ml Dry red wine

1 tsp salt

½ tsp black pepper

1 tsp dried thyme

¾ tsp ground cumin

Cauliflower Topping:

1 large head cauliflower, chopped (approx. 800g)

4 tbsp grass-fed butter

1 tsp sea salt, or to taste

½ tsp black pepper

Method

Preheat the oven to 180 degrees celsius (356 degrees farenheit).

Heat the butter (or coconut oil) in a large frying pan or saucepan over a medium-high heat. Add the celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown.  (5 minutes). 

Add beef, increase heat to high and stir occasionally until browned (8-12 minutes). 

Add liver, tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.

Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.

Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade salad.

For more nourishing recipes like this, join NOURISH: A Week-By-Week Nutrition Guide For A Healthy Pregnancy and receive new recipes to add to your meal plan every single week of your pregnancy.