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| Shepherds Pie |
Sweet Potato and Black Bean Shepherd's Pie
Ingredients:
1 lb lean ground beef or turkey
1 onion, diced
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
2 tablespoons flour
1 cup beef or chicken broth
1 can of black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
Salt and pepper, to taste
1 tablespoon olive oil
Instructions:
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, about 5 minutes. Drain off any excess fat.
Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
Stir in the frozen peas and carrots, thyme, flour, and beef or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens.
Stir in the black beans and cook for an additional 2-3 minutes.
While the filling is cooking, boil the sweet potato cubes in a pot of salted water for 10-15 minutes, or until tender. Drain and mash the sweet potatoes with a fork or potato masher.
Season the sweet potatoes with salt and pepper, to taste.
Spread the beef and bean mixture in an oven-safe dish, then top with the mashed sweet potatoes.
Bake the shepherd's pie for 20-25 minutes, or until the top is golden brown.
Let it cool for a few minutes before serving and enjoy!
Note: You can use canned sweet potato puree instead of boiling and mashing sweet potatoes.
Cauliflower Shepherd's Pie
Ingredients:
1 lb lean ground beef or turkey
1 onion, diced
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
2 tablespoons flour
1 cup beef or chicken broth
Salt and pepper, to taste
1 head of cauliflower, chopped
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons grated Parmesan cheese
Instructions:
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, about 5 minutes. Drain off any excess fat.
Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
Stir in the frozen peas and carrots, thyme, flour, and beef or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens. Season with salt and pepper.
While the filling is cooking, bring a large pot of salted water to a boil. Add the cauliflower and cook for 8-10 minutes, or until tender. Drain the cauliflower and place it in a food processor.
Add the butter, Parmesan cheese and puree the cauliflower until it reaches a smooth and creamy consistency. Season with salt and pepper.
Spread the beef and vegetable mixture in an oven-safe dish, then top with the cauliflower puree.
Bake the shepherd's pie for 20-25 minutes, or until the top is golden brown.
Let it cool for a few minutes before serving and enjoy!
Note: You can also add a sprinkle of grated cheese to top of the cauliflower puree for additional flavor.
Lentil Shepherd's Pie
Ingredients:
1 cup dried green or brown lentils
2 cups of vegetable broth
1 onion, diced
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
2 tablespoons flour
Salt and pepper, to taste
2 large sweet potatoes, peeled and cut into cubes
1 tablespoon olive oil
2 tablespoons vegan butter
Instructions:
Preheat the oven to 375°F.
Rinse the lentils and place them in a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
Stir in the frozen peas and carrots, thyme, flour, salt, pepper and lentils. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens.
While the filling is cooking, boil the sweet potato cubes in a pot of salted water for 10-15 minutes, or until tender. Drain and mash the sweet potatoes with a fork or potato masher.
Stir in the vegan butter to the mashed sweet potatoes, season with salt and pepper.
Spread the lentil mixture in an oven-safe dish, then top with the mashed sweet potatoes.
Bake the shepherd's pie for 20-25 minutes, or until the top is golden brown.
Let it cool for a few minutes before serving and enjoy!
Note: You can also add some chopped mushrooms to the lentil mixture for additional flavor.
Quinoa Shepherd's Pie
Ingredients:
1 cup quinoa
2 cups of water or vegetable broth
1 lb lean ground beef or turkey
1 onion, diced
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
2 tablespoons flour
1 cup beef or chicken broth
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons grated cheddar cheese
Instructions:
Preheat the oven to 375°F.
Rinse the quinoa and place it in a medium saucepan with the water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, about 5 minutes. Drain off any excess fat.
Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
Stir in the frozen peas and carrots, thyme, flour, and beef or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens. Season with salt and pepper.
Stir in the cooked quinoa to the beef mixture and mix well.
Spread the quinoa and beef mixture in an oven-safe dish, then top with grated cheddar cheese.
Bake the shepherd's pie for 20-25 minutes, or until the cheese is melted and golden brown.
Let it cool for a few minutes before serving and enjoy!
Note: You can also add some diced carrots and celery to the beef mixture for added vegetables.
Zucchini Shepherd's Pie
Ingredients:
1 lb lean ground beef or turkey
1 onion, diced
2 cloves of garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
2 tablespoons flour
1 cup beef or chicken broth
Salt and pepper, to taste
2 large zucchinis, grated
1 tablespoon olive oil
2 tablespoons grated cheddar cheese
Instructions:
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, about 5 minutes. Drain off any excess fat.
Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
Stir in the frozen peas and carrots, thyme, flour, and beef or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens. Season with salt and pepper.
While the filling is cooking, place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
Spread the beef mixture in an oven-safe dish, then top with the grated zucchini and cheese.
Bake the shepherd's pie for 20-25 minutes, or until the top is golden brown and the cheese is melted.
Let it cool for a few minutes before serving and enjoy!
Note: You can also add some diced mushrooms to the beef mixture for added flavor.
In conclusion, shepherd's pie is a classic comfort food that we all love, but it can be heavy on calories and carbohydrates. With these 5 healthy shepherd's pie recipes, you can now enjoy the dish without feeling guilty. From sweet potato and black bean to cauliflower and quinoa, these recipes offer a new twist on the traditional dish that is both delicious and nutritious. Whether you're looking for a vegan option or a low-carb alternative, these recipes have something for everyone. We hope you enjoyed these recipes and that they inspired you to try new and healthy ways to make your favorite comfort food dish. Give them a try and let us know which one is your favorite in the comments below. Happy cooking!