Shepherds Pie Your Way

This time of year I crave more comforting meals, and the flavors that autumn bring.


My Shepherds pie has been a hit this week and is tailored to your likes and dietary needs.


This past week one pie was made traditionally with lamb, the next with ground turkey and for a totally vegetarian/vegan option, the last one was made with lentils and jackfruit.


It's comfort food to thoroughly enjoy without any guilt!



Serves 6


INGREDIENTS:

  • 3 large sweet potatoes, peeled and diced

  • 2 tablespoons fresh chives, diced

  • 1/2 cup plus of chicken or vegetable stock

  • 3 large carrots, peeled and diced

  • 1 cup green beans, trimmed and chopped

  • 1 cup fresh or frozen peas

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 2 cloves garlic, minced

  • 2 sprigs fresh thyme

  • salt and pepper

  • 1 teaspoon onion powder

  • 2 teaspoons of Herbes de Provence

  • 1 lb. ground lamb OR

  • 1 lb. ground turkey OR

  • 1 cup red lentils, 1 can jackfruit (drained and crumbled), 1 1/2 cups mushroom stock



INSRUCTIONS:

  1. Place prepared sweet potatoes in a large pot of salted water. Bring to a boil, lower heat and simmer until tender, about 20 minutes. Drain potatoes and return to pot, mash with the fresh chives and broth. Add broth a little at a time stirring until smooth but not runny. Taste and adjust seasoning.

  2. Add carrots and green beans to salted boiling water, lower heat and simmer until just tender. Add in the peas and cook one minute more. Drain the veggies and set aside.

  3. While veggies are cooking, heat a large skillet over med heat, add olive oil, onions, thyme sprigs and a pinch of salt and pepper. Once onions are tender and lightly browned add in ground meat of choice, onion powder, herbs, salt and pepper. Saute until meat is cooked through and remove from heat.

  4. For the vegetarian/vegan option once the onions a tender and lightly browned, add the lentils and a half cup of vegetable or mushroom broth. Add the onion powder, salt, pepper and herbs and stir together. Keep adding broth a little at a time until lentils are just tender and creamy. Add in jackfruit and stir to combine.

  5. Put it all together, add you meat or jackfruit mix to a 6x9 casserole dish in an even layer across the bottom, top with the peas , carrots and green beans. Add the mashed sweet potatoes and smooth over the top. Lastly take a fork so score the top of the potatoes. This will allow for crispy, yummy bits to form across the top of your pie while cooking.

  6. Place the pie in the middle of a pre-heated 400 degree oven and baked for 20 minutes.

  7. Allow too cool for 10 - 15 minutes before diving in, and enjoy.




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