Shepherd’s pie is a pretty easy meal, that can be quite balanced, satisfying and nutritious. It can be made in large batches, and makes great leftovers with the option to freeze. I love meals like this that are versatile and adaptable, nutritious and hearty. Checks all the boxes!
I added a few adaptations, as this can be made with meat, or without and with various toppings!
2 lb ground meat (grass-fed beef, turkey) or 3 cups cooked lentils in broth
1 onion, diced
2 carrots, diced
2 gloves garlic, crushed or finely shopped
½ cup crushed tomatoes
1/2 cup broth (chicken, veggie) * skip this if using lentils
Olive oil to cook
Cumin, to taste
3 large sweet potatoes, roughly chopped into 4 pieces
Milk * optional*
1 head cauliflower, chopped
1/2 head cauliflower
4 potatoes, chopped
1. In a pan sauté crushed garlic, with chopped onions. Cook for a 5 minutes, mixing consistently. Add carrots.
2. After a few minutes, add the meat, or cooked lentils. If using meat, cook the meat. When the meat is cooked, add tomato paste. If using lentils, add tomatoes right away.
3. If cooking with meat, add broth. If cooking with lentils, omit this step.
4. Wait until the broth and crushed tomatoes absorb into the meat or lentil mixture. Approx. 30 minutes on low heat. Add salt and cumin.
5. While the meat or lentils are cooking, boil water in another pot and add sweet potatoes. Cook until soft. Mash or blend in a blender with salt and milk. If you are making the potato/cauliflower topping- add the cauliflower and potato to the water. Mash or blend in a blender with salt and milk.
6. Preheat oven to 350.
7. When the meat and lentil combination is ready, add to a baking loaf/pan and top with sweet potato topping/cauliflower/potato topping.
8. Bake for 45 minutes, broil for approx. 15 minutes if you want the top a bit crispy.
*This recipe serves 6-9, depending on the servings. It keeps well in the fridge for about 5 days. You can freeze, too!
I hope you enjoy this recipe! Please let me know if you try it!