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, and I’ve included a simplified version that feeds 1-2 people. Just look below for that recipe!
- 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.
- 4 large russet potatoes
- 1/2 tbsp butter
- 1/4 cup whole milk
- 1 tbsp minced onion
- 4 carrots, sliced
- 3/4 cup peas, fresh or frozen
- 1 tsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, finely chopped
- 1 pound pasture raised ground beef
- 2 tbsp arrowroot powder or brown rice flour
- 1 tbsp tomato paste, no salt added
- 1/2 cup beef broth, homemade preferred
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp unrefined sea salt
- pinch of black pepper
- Preheat oven to 350 degrees F.
- Fill a large pot with 4-5 cups of water and boil. Add the potatoes and cook on medium high until tender.
- Fill a small pot with 2 cups of water. Add the carrots and cook on medium high until tender.
- In a large skillet, add the extra virgin olive oil, chopped garlic and chopped onion. Saute until tender and slightly transparent.
- Add the ground beef to the onion and garlic and brown fully.
- Add the sprouted flour and mix well.
- Add the tomato paste, beef broth, sea salt and pepper and mix well.
- Add the frozen peas to the boiling carrot water and allow to cook for 3-5 minutes.
- Drain the potatoes. Add the butter and milk and mash fully.
- Add the beef mixture to a 8x8 baking pan. Spread out to form and even layer.
- Drain the carrots and peas and mash.
- Spread the carrot and pea mixture to form a layer on top of the beef mixture.
- Top the carrot and pea mixture with a layer of mashed potatoes.
- Sprinkle shredded cheese on top.
- Bake at 350 degrees for 20-25 minutes.
- To make this dish even more simple, I like to fix it the day after fixing something more simple that calls for mashed potatoes....and just make extra! I have done that before and cuts prep work significantly!