Recipes

Shepherd’s Pie

When I used to think of Shepherd’s Pie, “healthy”, “dairy-free” and “easy” were definitely three words that didn’t come to mind. It was something I assumed I would never eat, because it seemed taxing to make, fattening, and filled with lots of cheese. However, over several years I have created a recipe for Shepherd’s Pie that is for all people! It is relatively simple, and super easy to make if you already have leftover mashed potatoes. I’ve even just used frozen tater tots on top instead to save time.

If you’re not gluten-free, feel free to use regular flour instead of cornstarch – the nutrition info will still basically be the same. If you’re not dairy-free, by all means top this bad boy with cheese! And of course you can use regular milk instead of almond milk, though that will increase the calorie and fat numbers.

I love this Shepherd’s Pie because it is so versatile. I’ve not met anyone who hasn’t liked it, and it’s hearty enough to serve for big families. It also freezes well, transports well, and is great as leftovers!

Create mashed potatoes using 5 medium potatoes, 1 Tbsp. olive oil, 2 Tbsp. almond milk, and 1 tsp. each salt and pepper. 

Peel and cut your potatoes into chunks. You can use red, sweet, or Russet potatoes – though if you use red (as I did here) you’ll probably have to double the number of potatoes used as they’re much smaller.

Boil your potatoes in a large pot of water for approximately 15 minutes, or until potatoes are soft. Drain.

Put in a bowl with your olive oil, almond milk, and salt and pepper. Mix together either with a potato masher, hand mixer or immersion blender.

I love my immersion blender, especially for making mashed potatoes! It really gets everything smooth and creamy, and the best part is that it is so easy to clean!

See the immersion blender I use here:

Brown 1 lb. ground beef in a pan. Add in 1 bag (12 oz.) frozen mixed vegetables; cook for 5 more minutes.

Make sure to keep the meat fat in the pan – this will be used to make your gravy.

You don’t have to use frozen vegetables (I prefer them because they don’t have added salt), but if you used canned don’t worry about cooking the extra 5 minutes.

Stir in 2 Tbsp. cornstarch and 1 c. almond milk into pan; simmer about 5 minutes or until thickened.

So the meat fat, cornstarch and almond milk should create a gravy-like consistency and taste. Add more cornstarch if needed, though sometimes only once the mixture cools a little will the gravy thicken. Make sure to stir frequently to prevent burning.

Preheat the oven to 400 degrees and spray a 9 x 13 inch pan with cooking spray.

Pour meat mixture into baking pan and top with mashed potatoes.

If you want your Shepherd’s Pie to be thicker, you can always use a smaller pan. In my experience, if you keep it thinner then it doesn’t have to cook as long, and it falls apart when you serve it so there’s no use in trying to get it to look like an actual “pie”.

Bake for 20 minutes.

If you are freezing, skip this step until you are ready to serve. This recipe provides 6 servings.

Enjoy your easy eatable Irish dish!


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