Yield: 6 people
Shepherds Pie
This healthier shepherds pie has all of the cozy components of the traditional shepherds pie with some added veggies for extra nutrients. It's the perfect classic, cozy comfort food for a winter night. Plus It can easily be made dairy free.
Ingredients
- 1 tbsp organic butter
- 1.5-2 lb ground lamb
- salt and pepper, to taste
- 4-5 large carrots, diced
- 1 ½ cup brussels sprouts, shredded
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- ¾ cup beef bone broth
- 3 tbsp tomato paste
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme, minced
Mashed Potatoes
- 4-5 russet potatoes, cut into 2 inch pieces
- 1/2-3/4 cup raw whole milk, sub almond or coconut for dairy free
- 3 tbsp organic butter, sub ghee for dairy free
- salt and pepper, to taste
- fresh parsley, to garnish
Instructions
- Preheat oven to 400. Prep the potatoes. Heat a large pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces & cook until soft. While the potatoes boil, prep veggies.
- Drain the potatoes and return to the pot. Set heat to low and add the butter and milk. Mash over very low heat, once smooth, turn heat off & add, salt and pepper.
- In a deep oven proof skillet add lamb to skillet and sprinkle with sea salt. Brown over med/hi heat breaking up lumps with spoon. Remove lamb but leave juices.
- Adjust heat to medium and add garlic, onions, Brussels and carrots to skillet, cook ~2-3 minutes in meat grease. Sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender.
- Add the remaining ingredients for the lamb mixture to the skillet, stir to combine, then return lamb to skillet, stir again. Simmer for a few minutes to thicken the "gravy".
- Spread mashed potatoes over the lamb mixture and use a spoon or spatula to smooth the top. Bake for about 20 minutes, until sauce is bubbling and top begins to turn light brown. Make sure you have a large baking sheet placed under because it will bubble! In the last 1-2 min, turn oven to broil to make the top slightly crispy.
- Remove from oven, allow to cool. Sprinkle with more fresh herbs. Enjoy!
Notes
- Feel free to swap potatoes with sweet potatoes.
- Use any dairy free milk, you can also use whole milk.
- Store in an airtight container in the refrigerator for up to 4 days. To freeze, I would only suggest freezing the meat layer because potatoes don't freeze and reheat well.
- You make the mashed potatoes ahead of time and store in the refrigerator to save some time when cooking. You can also make the meat ahead of time as well and store the layers separately then assemble right before cooking.
- Reheat in a warm oven or microwave for best results.
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