Veggie Packed Shepherd's Pie

Serves 6-8, Total time: 2 hours


Not sure about you but I grew up eating shepherd's pie. Mind you, the shepherd's pie I ate was from a freezer box, the meal is still nostalgic for me. So I decided to recreate a clean shepherd's pie recipe with simple, healthy ingredients and lots of fresh veggies. I used grass-fed beef for this recipe but you can absolutely replace that with a cup of lentils instead for a totally plant based version.

What you need to make the base:
  • 1 1/2 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 large onion, finely chopped

  • 2 carrots, finely chopped

  • 2 ribs celery, finely chopped

  • 1 small zucchini, finely chopped

  • 1/2 tbsp each dried thyme, rosemary and red pepper flakes

  • 2 tsp paprika

  • 1-1.5 lbs. grass-fed ground beef

  • 1/4 cup chickpea flour (or any other flour of your choice)

  • 1/4 cup diced tomatoes (optional)

  • 1/4 cup tomato paste

  • 1/2 cup organic frozen corn

  • 2 cups (500ml) stock or bone broth (I used beef but anything works)

  • 1/2 cup (125ml) red wine (optional, you can also use water)

  • 1 beef bouillon cube (any kind you have works)

  • 1 tbsp Worcestershire sauce

  • Salt and pepper to taste

  • 2 bay leaves

What you need to make the mashed potato topping:
  • 2.2 lbs potatoes (I never peel my potatoes as I like the fiber content but if prefer peeled, feel free!)

  • 2/3 cup almond milk (or other milk of choice)

  • Salt and pepper to taste

What you need to do:
  1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute.

  2. Add carrots, celery, zucchini, thyme, rosemary, paprika and salt and pepper. Cook for 5 minutes or until softened and fragrant.

  3. Turn heat to medium high. Add your grass-fed beef (or lentils) and cook through until pink is gone.