Beef heart shepherd’s pie, ready to eat!
Beef heart is a healthful cut of meat, particularly known for its rich source of CoQ10, zinc, iron, and B vitamins. Grass fed beef heart has a delightful taste and slightly chewy texture. After trying several beef heart recipes, this is by far my favorite way to incorporate nutrient-dense heart into my family’s diet. The key to this recipe is to cut that beef heart into small, bite-sized pieces. It’s well worth your time, as the small pieces help to mitigate an overly chewy texture.
This dish was a crowd pleaser and the eaters were pleasantly surprised to learn it was beef heart!
I’ve also had success making this recipe with half beef heart and half roast. I slow-cooked a roast and a beef heart together, mixed them together, and had enough meat to make several shepherd’s pies, putting some in the freezer for a busy weeknight dinner.
INGREDIENTS
1 onion, chopped
1 3-4 lb Saint John’s organic grass fed beef heart, chopped into bite-sized pieces
3 bay leaves
3 Tbsp minced garlic
6-8 large potatoes, peeled and quartered
3-4 carrots, peeled and diced
½ cup green peas
½ cup golden corn
1 cup mushrooms, diced
1 stick butter
¼ c milk
Salt and pepper
METHOD
Place the chopped onion, beef heart, bay leaves, and garlic into a slow cooker and cook on high for 4-5 hours, stirring every hour. (Added water is not needed, but you can add 1-2 cups of water if you prefer).
Beef heart and herbs in slow cooker.
2. Prepare the mashed potatoes by placing the potatoes in a large pot of salted water and boiling for 20-25 minutes, until the potatoes are fork tender.
3. While the potatoes are cooking, saute the carrots in butter until tender, about 10 minutes. Add mushrooms and peas to the pan and cook until mushrooms are soft, 3-4 minutes. When cooked, combine with beef heart and stir well.
4. When the potatoes are finished, drain and add back to the pot with butter and milk. Mash well and season to taste.
5. Add beef heart and vegetables to a 9x13 pan or large casserole dish. Top with mashed potatoes and bake at 350 degrees for 20-25 minutes, until the meat and vegetables are bubbling.
Cooked beef heart and vegetables arranged in an even layer before being topped with mashed potatoes.
SERVING SUGGESTIONS
Topped with sour cream, sauerkraut
Side of bread and butter
Side of roasted winter squash or salad
Enjoy this preparation of grass fed beef heart! When you try this recipe, let us know by tagging us on Instagram or Facebook.