Description
A healthier version of Classic Shepherd's Pie, deliciously spiced with extra veggies and olive oil mashed potatoes. Gluten free and dairy free.
Ingredients
Scale
For the Mashed Potatoes
- 2 ½ pounds russet (baking) potatoes, peeled and cut into 1 -to 1 ½ inch chunks
- ¾ cup low salt chicken broth (plus you'll need another cup of broth for the casserole)
- 3 tablespoons good quality olive oil
- 1 ½ teaspoons kosher salt, or to taste
- Several grinds of fresh black pepper, to taste
For the Vegetables and Meat
- 2 teaspoons olive oil
- 1 pound ground lamb (substitute beef, chicken or turkey, if you prefer)
- 3 carrots, peeled and chopped (1 ½ cups chopped)
- 1 large onion, peeled and chopped (about 1 ½ cups chopped)
- 1 red bell pepper, seeded, ribs removed, chopped
- 2 small or 1 large zucchini, chopped or finely diced (1 ½ cups)
- 3 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon)
- 1 cup low-salt chicken broth (I recommend Swanson's low salt)
- 3 tablespoons tomato paste (I recommend organic or San Marzano)
- 1 teaspoons kosher salt or more, to taste
- ½ teaspoon dried thyme
- ¼ to ½ teaspoon cayenne pepper (depending on how hot you like it)
- Several grinds of black pepper
- 1 bay leaf
- ½ cup frozen petit peas, thawed
- ½ cup frozen sweet corn, thawed (I recommend organic)
Instructions
Equipment: A large (12-inch) cast iron skillet or a standard casserole dish.
- Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
- While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.
- Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste, ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.
- To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.
- Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes. Slice into pieces and serve.
Notes
Time Saving Tips:
- Make this recipe in a cast iron skillet. Use it to sauté the meat and vegetables and to assemble and bake your shepherd's pie.
- Use a food processor to chop the carrots, onion, pepper, zucchini and garlic, with just a few pulses.
- Use an immersion blender to mash the potatoes right in the same pot you use to cook them.
Reheating Instructions: This shepherd's pie is delicious the next day. Store it in the fridge covered and reheat, covered with foil, in a 325ºF oven, until heated through, about 40 minutes.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. If you are on a sodium-restricted diet, please reduce the amount of salt in this recipe, as needed.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Bake
- Cuisine: British