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Alpaca Shepherd’s Pie

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Featured in Season 3, Episode 4

Cook time: Approximately 1 hour, 15 minutes
Serves: 6



  • 1lb ground alpaca 
  • 1lb alpaca chorizo
  • 1 cup diced onion 
  • 1 cup diced carrot 
  • 8 stems kale, Swiss Chard or other green, stems and leaves separated, both chopped  
  • 3 cloves garlic, minced 
  • 2 cups unsalted beef broth
  • 2 tbs tomato paste 
  • 2 tbs worcestershire sauce 
  • 1 tbs olive oil 
  • kosher salt 
  • black pepper 

Mashed Potatoes  

  • 2lbs yukon gold potatoes, peeled and chopped  
  • ½ cup cream 
  • ½ cup milk 
  • 1 stick unsalted butter at room temperature
  • kosher salt 
  • black pepper  


Preheat the oven to 425°. Place a large pot over a medium-low flame. Add the olive oil and, once warm, add the onion, carrots, and kale stems. Saute until softened, 8-10 minutes, then add the garlic and cook until fragrant, about 30 seconds.  

Add the ground alpaca along with the alpaca chorizo to the pot and use a wooden spoon to break up the meat. Saute until it is browned and cooked through, about 5 minutes. Mix in the tomato paste and then add the worcestershire sauce and beef broth along with 1 tsp kosher salt. Mix and bring to a boil. Drop to a simmer and add the kale leaves. Allow everything to simmer for 10 minutes, giving the broth time to reduce and the flavors to meld. Taste and add additional salt if desired. Remove from the heat and set aside.  

While the filling is reducing, cook the potatoes. Place the chopped potatoes in a pot and cover with water. Add a generous pinch of kosher salt, add the lid and bring to a boil. Allow to cook until fork tender, approximately 10-12 minutes. Drain and return to the pot. Stir in the cream and milk, and then add the butter, a couple of tbs at a time. Use a potato masher to bring everything together until smooth and creamy. Taste and add salt and pepper as desired. Set aside.  

Transfer the alpaca mix to a casserole dish. Layer the potatoes over the meat filling and spread to the edges of the dish, creating an even layer and making sure there aren’t any cracks at the sides. Create hash marks along the top, if desired and transfer to the oven. Bake until the tops of the potatoes begin to brown, 20-25 minutes. Remove from the oven and allow to rest for 5 minutes before serving.