Classic Shepherd’s Pie

Shepherd’s Pie is my go-to comfort food when I am craving something warm, and comforting. You remember the Sunday dinners at grandmas house! One of the things I love about this dish is you can literally use whatever is in your pantry, frig, and leftover veggies. This recipe has a few twists on the traditional shelpherd’s pie. I use cauliflower mash or on occasion, I will use sweet potato mash. You can of course still use the traditional mashed potatoes as your topping. Invite some friends or family over this week and enjoy a night of conversation and good food!

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Classic Shepherd's Pie

Classic Shepherd's Pie with a healthy twist This recipe is simple and is easy to make ahead and cook later. So many variations and ways to mix this up. I love to change up the topping with mashed cauliflower or mashed sweet potatoes!

Keyword

dinner

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

40 minutes

Servings

people

Ingredients

• 1 large sweet onion chopped
• 6 cloves garlic minced
• 6 carrots diced
• 4 celery diced
• 2 cups fresh green beans cut into bite size pieces
• 5 cups mushrooms diced
• 3 Tbsp olive oil
• 2 heads Cauliflower chop into florets
• 2 pounds ground turkey or beef
• 2 tsp Salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp italian seasong
• 1 tbsp all purpose seasong
• 1 1/2 cups frozen peas
• 2 tbsp ghee or grass fed butter or olive oil used for the mashed cauliflower
• 1/4 cup Vegetable broth may need a little more

Keyword dinner Prep Time 10 minutes Cook Time 15 minutes Passive Time 40 minutes Servings people Ingredients 1 large sweet onion chopped 6 cloves garlic minced 6 carrots diced 4 celery diced 2 cups fresh green beans cut into bite size pieces 5 cups mushrooms diced 3 Tbsp olive oil 2 heads Cauliflower chop into florets 2 pounds ground turkey or beef 2 tsp Salt 1 tsp garlic powder 1 tsp onion powder 1 tbsp italian seasong 1 tbsp all purpose seasong 1 1/2 cups frozen peas 2 tbsp ghee or grass fed butter or olive oil used for the mashed cauliflower 1/4 cup Vegetable broth may need a little more

Instructions

1. Preheat oven to 350ºF
2. Place cauliflower florets in a medium-sized saucepan, bring to a boil. Let the florets boil until they are soft, about 15 minutes. You can also use riced cauliflower instead which will speed up the cooking process. You will still place the riced cauliflower in a pan with enough water to cover. Boil
3. While the cauliflower is boiling, heat the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent.
4. Add the meat, and cook until browned.
5. Add the mushrooms, carrots, celery, green beans, peas, Italian seasoning, all-purpose seasoning, garlic & onion powder, and salt, continue to cook for a few minutes until the meat is cooked through. Remove from heat

   
6. Drain the cauliflower. Return the cauliflower to the pot and add (ghee/butter or olive oil)and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree. I like to place in my kitchen aid mixer and whip.
7. Transfer the meat mixture to a casserole or pie dish and spread evenly. Top with the cauliflower mash and spread it evenly across the top.
8. Add vegetable broth at the bottom of the casserole or pie dish. You may need to add additional broth to cover the bottom of the dish.

   
9. Place in the oven and bake for 30 minutes. After 30 mins-turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!