I’m always looking for dishes that are really simple to make, but healthy and yummy. I had never tried Shepherd’s Pie before, but it looked really yummy, so I looked at several different recipes, and created mine from there. This is a great cold weather dish, that is full of great veggies.
Shepherd’s Pie is a classic British casserole that combines ground beef or lamb, mixed vegetables and mashed potatoes. It does have a little bit longer prep time that what I normally prefer, but it is definitely worth a little extra work. One thing that you can do to speed up the prep time is to make extra mashed potatoes with another meal and freeze the amount you need for this recipe. Just take them out to thaw the night before! Another thing that you can do to simplify this recipe a bit is to use organic frozen mixed veggies (the kind that has carrots, peas, corn and green beans) and leave out the carrots and peas. I’ve done that before and it saves a little chopping time and tastes every bit as good!
This recipe has been made gluten free and grain free.
Shepherd's Pie for Two
- 1/2 lb ground beef
- 1 potato
- milk or broth
- 2/3 cup mixed vegetables corn, carrots, peas, green beans, cooked
- 1/4 cup onion chopped
- 1/2 tbsp fermented soy sauce or coconut aminos
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 cup cheddar cheese shredded
Preheat oven to 350 degrees F.
Brown ground beef and onion in skillet.
Add soy sauce/coconut aminos and salt to ground beef mixture.
Peel and chop potato (you can leave unpeeled if you prefer)
Cook chopped potatoes in boiling water until soft.
Cook vegetables in a small pot of water according to package directions.
In a small casserole dish, add the ground beef mixture to the bottom of the dish.
Add the cooked vegetables on top of the beef.
Mash the potatoes, (using milk or broth to thin slightly).
Add layer of mashed potatoes on top of the mixed vegetables.
Top with shredded cheese.
Bake for 30 minutes at 350 degrees F.