Lisa's Shepherd's Pie

You know, it wasn't too long ago that I professed not to be able to cook. However, since I've been in pursuit of a healthier lifestyle, I've begun experimenting and adapting recipes to my liking. Being able to follow a recipe is one thing, being able to adapt it probably means I should no longer claim that I can't cook! This recipe is for my version of Shepherd's Pie. Fred and I really enjoy it. It's simple, tasty, hearty for a cool fall or winter evening, full of vegetables and stores well in the refrigerator or freezer.

A note of caution: Fred and I have big appetites, and the dish above, which might typically be enough for 6 servings, only provides 4 servings in our household. As a result the calorie count per serving is a little higher than you might otherwise expect if you and your family are more moderate in your portion sizes.

Ingredients for pie filling: (all organic or locally sourced where possible)

1. 1 medium sweet onion chopped

2. 1/4 cup chopped shallots (about 2 large shallots)

3. 1 cup chopped celery

4. 1 tbsp. crushed garlic

5. 1 tbsp. extra virgin olive oil

6. 20 oz. 90% grassfed ground beef

7. 2 cups low sodium beef broth

8. 2 tbsp. worcestershire sauce

9. 1/4 cup ketchup (alternative is tomato paste)

10. 1/2 tsp. dried thyme

11. 3 cups frozen mixed vegetables (I use a brand from Wholefoods with peas, corn, green beans and carrots)

12. 1 tbsp. corn starch

13. Salt and pepper to taste

Ingredients for mashed potato topping:

(We keep it simple with no fat added - feel free to make your own mashed potato recipe!)

1. 40 oz golden potatoes

2. 1/2 cup fat free milk

3. Salt and pepper to taste

Directions for the Pie Filling:

1. Preheat oven to 375F

2. Saute ingredients 1. through 4. in a large non-stick skillet over medium high heat until onions become somewhat translucent

3. Add ground beef and cook until browned and cooked through

4. Add 1 cup of the beef broth and ingredients 8. through 12. Bring mixture to boil, then reduce heat to medium-low and simmer, covered, for 10 minutes or until frozen vegetables are cooked

5. Whisk the corn starch into the remaining cup of beef broth and pour into beef and vegetable mixture. Continue heating until the sauce thickens a little to a gravy consistency (add more corn starch in broth or more broth to adjust gravy to your liking)

6. Season with salt and pepper according to your taste.

7. Spray a 14" x 5" casserole dish (I use pyrex) with olive oil spray
8. Add the meat and vegetable mixture and top with an even coating of mashed potatoes. Run a fork lightly through the potatoes to rough-up the surface
9. Bake uncovered in the oven at 375F for 30-40 minutes, or until the potato has browned

Directions for the Potato Topping: 

1. Peel, wash and boil or steam the potatoes until cooked 

2. Add the milk, salt and pepper to taste and mash the potatoes

Tip: I use this vegetable chopper from Sharper Image to make prep fast and easy!

The browned beef and vegetables.

After adding the broth, seasonings, frozen vegetables and gravy.

Transferred to a casserole dish.

Potato is added and surface is roughed-up.