• Jackie Lede

Shepard's Pie with Loaded Veggies (vegetarian option available)


1 lb ground beef, chicken or turkey. You could also use lentils

1 cup diced carrots

1 cup diced onions

1 cup diced celery

1 cup diced mushrooms

1.5 cup peas

1 tsp of each: oregano, basil, thyme, parsley (or use 4 tsp of Italian seasoning mix)

1.5 cups of broth

1 cup marinara sauce

2 tsp worcestershire sauce

1 tbsp tapioca flour (or any starch)

½ tsp pepper (and more for seasoning)

1 tsp sea salt (and more for seasoning) - (keep in mind I was using salt-free broth)


Mash:

4 cups cubed golden potatoes (skin on) - about 2 large

5 cups chopped cauliflower – about 1 small cauliflower

1 cup broth

1 tbsp butter

2 tsp sea salt (keep in mind I was using salt-free broth)

½ tsp pepper

Preheat your oven to 375 degrees

Get the Mash Started:

Cut your potatoes and put them into a steamer pot. You can also boil the potatoes, the steamer will just retain more of the nutrition inside the vegetable.

When your potatoes are starting to get soft add in the cauliflower. Steam for about another 10 minutes. You want both the potatoes and cauliflower to be soft. Poke with a fork to see if they are done.

Next start your filling:

While your potatoes are steaming, in a large frying pan or wok, cook your ground protein. Once fully cooked add your carrots, celery and mushrooms, onions.


Note: If you are using lentils instead of animal protein, make sure they are cooked prior to making this recipe or used canned. You would skip the "frying up your protein" and fry up your veggies first. Then add in the lentils once you are adding the rest of your sauce ingredients.

Sautee for a few minutes.

Next add in your broth, tomato sauce, worcestershire sauce, starch, spices, salt, pepper and peas. Simmer until sauce is has thickened.


Pour your filling into a baking dish.


Check your potatoes and cauliflower to see if they are done. Once done, strain them and put them into the food processor with the rest of your mash ingredients. Process. Taste to make sure they are seasoned the way you like them.

Pour the mash over top of the filling and smooth out with a spatula. Careful when smoothing not to mix in the bottom layer. I like to put some at each end and then smooth over.


Bake for 45 minutes at 375 degrees.

Then broil until top has browned. Make sure to keep an eye on it as it will burn fast!


Let your Shepard’s Pie sit for about 10-15 minutes before you cut into it. The longer the more it will set.

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