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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.

  4. Add your flour, frozen corn, diced tomatoes (if using), tomato paste, broth, red wine or water, bouillon cube, Worcestershire sauce, red pepper flakes and bay leaves. Stir well.

  5. Bring everything to a boil, then reduce heat to medium and continue simmering for 30 minutes, until it reaches a gravy consistency.

  6. Adjust salt and pepper to taste. Transfer everything to a baking dish and cover to cool in fridge for 1 hour.

  7. Preheat oven to 350F.

  8. Cook potatoes in boiling water for 15-20 minutes or until soft. Drain, return to pot and allow to steam dry for a few minutes.

  9. Use a potato masher or the end of a spatula to mash potatoes, while slowly adding in your milk. Mash potatoes until smooth, adjusting with a touch more milk if required and adding salt & pepper to taste.

  10. Spread potatoes onto the beef using a spatula. If you want to get fancy, use a form to grate lines through the potato topping.

  11. Bake for 30 - 40 minutes until bubbling on the edges and slightly golden.

  12. Allow it to cool for 5 mins before serving, then enjoy!

If you make this recipe, please take a photo and tag @yourbestlifewithlisa

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