SHEPHERD'S PIE RECIPE | how to make shepherd's pie easy + healthy

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat and calories, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes can save money.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while water is the most economical option.

Peel and quarter 2 pounds of russet potatoes, about 3 potatoes.

Add the potato chunks to a pot and fill with cold water until just covered.

Turn the heat to high and bring the water to a boil, then cook the potatoes for about 13 to 15 minutes until soft.

While the potatoes are cooking, add 1/2 cup of milk and 1/2 cup of butter or ghee to a small pot and warm until melted.

When the potatoes are done, drain them in a colander and return them to the pot.

Add the melted butter and milk along with salt and pepper to the potatoes and mash until fluffy, adding more milk if needed.

Preheat the oven to 400°F.

Peel and dice 2 carrots, and then dice 2 stalks of celery and 1 yellow onion.

Add 2 tablespoons of olive oil to a pan on medium heat and add the diced onion, sautéing for a minute.

Mince 2 garlic cloves and add to the pan with the onion, cooking for another minute.

Add the diced carrots, diced celery, and 1.5 pounds of ground lamb to the pan, cooking for about 8 to 10 minutes until browned, breaking up the meat with a spatula.

Drain off some fat that accumulates in the pan.

Add 1 cup of chicken broth, 1.5 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce to the pan.

Chop fresh rosemary and thyme, add to the pan along with salt and pepper, and stir.

Simmer for about 5 minutes until the sauce thickens, then add 1 cup of frozen peas and stir.

Flatten the meat mixture down with the back of a spatula, then dollop the mashed potatoes on top and spread to the edges.

Bake for 25 to 30 minutes until slightly golden on top, optionally broiling for a minute or two for extra color.

Sprinkle with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens