healthy shepherds pie

While it’s true that this Whole30 shepherd’s pie is dairy-free, gluten-free, legume-less, and sugar free, much more importantly it just might be the tastiest thing you’ve ever made for dinner.

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Paleo-Shepherds-Pie-7.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1609690335&s=198063a7c7110849f6078d82d1ded399

16x9

Healthy Shepherd's Pie

olive oil

yellow onion, diced

garlic,

lbs lean ground beef 90/10

(28 oz) can diced tomatoes

tomato paste

chicken stock

green cabbage

Salt and pepper,

peeled,

Parsley, minced, optional

Chives, minced, optional

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Paleo-Shepherds-Pie-7.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1609690335&s=8b1b161c4ff3b4a07cb6adef28c04373

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Paleo-Shepherds-Pie-7.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1609690335&s=15ef2fb125e60642d565592141d518a9

Heat oven to 375° F.Heat the oil in a large sauté pan set over medium-high heat

Add the onion, garlic, carrots, celery and beef

Cook until browned, about 8 to 10 minutes

Add the tomatoes, tomato paste and 1 cup chicken stock

Stir until tomato paste is blended into the meat mixture

Simmer until the sauce thickens and cabbage is tender, about 10 minutes

Season with salt and pepper.Place the mixture into a 5 quart baking dish; set aside.Bring a pot of salted water to a boil over high heat and add the parsnips

Cook until tender, about 10-15 minutes; drain.Place the parsnips in a food processor

Slowly add the remaining chicken stock while pureeing, until the mixture is smooth

Season with salt and pepper to taste.Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.Bake until top begins to brown, 30-35 minutes.Sprinkle with parsley and chives, if desired.

This turned out delicious. I loved the addition of cabbage which I would not have thought to put in Shepherd's Pie. I used ground turkey in place of ground beef and the flavor combo turned out perfect with the veggies and roots. Thanks for something different!

Pleasantly surprised - this was definitely a hit! We've made it twice now, and have adapted it to our own with the addition of worchestershire sauce, herbs and salt/pepper - it definitely needs seasoning. 

I had never had parsnips before, and had reservations but was really surprised - They worked just as well as potatoes for the top and had we not told our guests, I'm not sure if anyone would have noticed. 

There's plenty left over for lunch the following day and although somewhat labor intensive on the prep part, it will definitely be kept in rotation. Also a plus for something delicious and relatively easy to make for guests with gluten restrictions!

Made this recipe for dinner & love how many veggies are in it! Vet nutrient dense and filling. Plus made a ton of leftovers that are great for work lunches! Only suggestion is the addition of spices. We added some herbs, hot sauce and salt for flavor

I honestly wasn’t sure about this recipe but holy crap it was so good! Cooked almost exactly as recipe but added worstechire (sp?) and some more herbs. It was BOMB! I never had parsnips before but they are a bit more flavorful than potato’s with a kind of minty type taste. Boiled them til I could mash them which worked well bc I don’t have a blender. This was absolutely delicious and perfect for meal prep thank you!!!

This was so delicious! I added some thyme, oregano and red pepper flakes. This will definitely be a staple in our house from now on!

Make your own Healthy Shepherd&#039;s Pie with cauliflower mashed potatoes! This high protein dinner recipe is delicious and simple to make.

Pound Ground Beef (Lean (or Ground Turkey))

Salt

Teaspoon Black Pepper

Teaspoon Italian Seasoning

Large Whole Eggs

Large Yellow Onion

½ Large Red Onion

Cloves Garlic (or 3 Teaspoons Minced Garlic)

Tablespoon Olive Oil

Ounces Mixed Vegetables

Heads Cauliflower

Tablespoon Butter

Chili Sauce (Sriracha *Optional)

Mix together your Ground Beef, Eggs, Salt, Black Pepper, and Italian Seasoning

Process or blend together your Onions and Garlic

Add your Olive Oil to a large stovetop pan and turn your burner on Medium heat

Cook your Onion mix for around 5-10 minutes

Add in your Ground Beef mix and cook that until browned

Once browned add in your Mixed Vegetables and Sriracha

Cook for 5-10 minutes or until your juice is gone

Place your mix into a baking dish

Cook your Cauliflower

Process or blend it with your Butter until it looks like mashed potatoes

Evenly distribute that on top of your meat layer in the baking dish

Add whatever you want to the top of it (Italian Seasoning)

Cook in on 400F/204C for 25-30 minutes

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630793773/xc8ydv6xpwaqmcz9at4u.mp4

Make your own Healthy Shepherd's Pie with cauliflower mashed potatoes! This high protein dinner recipe is delicious and simple to make.

Healthy Shepherd’s Pie

These individual vegetarian shepherd’s pies with butternut squash topping are a delicious fall-veggie-packed comfort food meal. They are naturally gluten-free and grain free, they have 12 grams of protein and they are only 229 calories each!

Individual Vegetarian Shepherd's Pie with Butternut Squash

organic canola oil oil

sweet onion

mushrooms

oregano

salt, divided

spinach or chard leaves

Roma tomato, chopped (about 1 cup)

water broth

butternut squash, peeled, seeded and cut into large chunks

unsalted butter

plain Greek yogurt

Gruyere cheese

Preheat oven to 375°F. Line a baking sheet with foil. Set 6 large ramekins on the baking sheet. Coat lightly with cooking spray.

Heat oil in a large heavy skillet over medium-high heat. Add onion, mushrooms, oregano or marjoram and ½ teaspoon salt, and cook, stirring occasionally until the vegetables start to brown, about 10 minutes. Add lentils, spinach and tomatoes and bring to a simmer. Remove from the heat and divide among the prepared ramekins.

Meanwhile, bring 1 inch of water to a boil in a large saucepan fitted with a steamer attachment. Add squash to the steamer, cover and cook until the squash is tender with pierced with a fork, 12 to 14 minutes. Empty squash into food processor. Add butter, yogurt and the remaining ½ teaspoon salt. Puree until smooth, scraping the sides of the processor as necessary. Divide the squash over the lentil mixture in the ramekins.

Top the shepherd’s pie with cheese, dividing evenly. Bake until the pies are bubbling, and the cheese is melted, 10 to 15 minutes. Cool slightly before serving.

I LOVE that you can make a pie like this to be vegetarian. It looks absolutely gorgeous, and I bet it tastes even better!

What a lovely comforting meal and I really loved the addition of gruyere to the mash on top.

Brilliant recipe and nobody in the family missed the meat in these! Although quite low in calories, I found them really filling too! It'll be a great recipe for the winder evenings :)

This shepherd’s pie is so delicious! Definitely turned out exactly like I expected. Thanks!

Your veggie shepherd's pie is one of my favorite recipes while on a diet. So delicious and healthy, thanks!

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Top 3 healthy shepherds pie recipes from across the web

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Healthy Shepherd's Pie

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