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–+ servings
Benjamin

Best Healthy Shepherd's Pie – Easy and Nutritious Dinner

This Healthy Shepherd’s Pie is a lighter take on a family favorite. Made with lean ground beef, colorful vegetables, and a creamy potato-cauliflower mash, it’s packed with flavor and nutrients. It’s the perfect dish for a cozy dinner, combining hearty ingredients with a touch of comfort.

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Potato-Cauliflower Topping:
  • 1 1/2 pounds russet potatoes peeled and cut into 1-inch pieces
  • 1 teaspoon kosher salt plus more for salting water
  • 8 ounces cauliflower florets 2 heaping cups
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup low-fat milk
  • Freshly ground black pepper to taste
  • 1/2 cup shredded sharp cheddar cheese optional, for topping
For the Filling:
  • 1 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 2 large carrots diced
  • 1 large celery stalk diced
  • 2 large cloves garlic minced
  • 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
  • 1 pound extra-lean ground beef
  • 1 1/2 teaspoons kosher salt plus more to taste
  • Freshly ground black pepper to taste
  • 1 cup fresh or frozen peas
  • 3 tablespoons tomato paste
  • 1/2 cup red wine or substitute with chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 400°F (204°C) to prepare for baking.
Step 2: Cook the Potatoes and Cauliflower
  1. Place the potatoes in a medium saucepan and cover with water by about 2 inches.
  2. Add 2 teaspoons of salt to the water and bring to a boil over high heat.
  3. After boiling for 3 minutes, add the cauliflower florets.
  4. Cook until both the potatoes and cauliflower are fork-tender, about 4–6 more minutes.
  5. Drain well and return to the pot.
Step 3: Make the Creamy Mash
  1. Add olive oil, milk, salt, and a few grinds of black pepper to the pot with the drained vegetables.
  2. Mash with a potato masher until smooth and creamy. Adjust seasoning if needed.
Step 4: Cook the Vegetables and Beef
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the onion, carrots, and celery, cooking until softened, about 4 minutes.
  3. Stir in the garlic and thyme, cooking for an additional minute.
  4. Add the ground beef, salt, and pepper. Sauté until browned and crumbled, about 6–8 minutes.
Step 5: Create the Filling
  1. Add the peas, tomato paste, red wine (or chicken broth), chicken broth, and Worcestershire sauce to the skillet.
  2. Stir well and let simmer for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
  3. Taste the mixture and adjust the seasoning if necessary.
Step 6: Assemble the Shepherd’s Pie
  1. Spread the beef and vegetable mixture evenly in a baking dish (8-inch square or 1.5-quart size works best).
  2. Spoon the creamy potato-cauliflower mash over the filling, spreading it evenly to cover.
  3. Sprinkle cheddar cheese over the top, if desired.
Step 7: Bake and Serve
  1. Place the baking dish on a baking sheet to catch any drips.
  2. Bake in the preheated oven for 25 minutes, or until the filling bubbles and the top is lightly browned.
  3. For extra browning, broil for 1–2 minutes.
  4. Remove from the oven, let cool slightly, and serve warm.

Notes

    • Make Ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake fresh when ready.
    • Freezing Instructions: Freeze the assembled pie for up to 3 months. Thaw in the refrigerator overnight before baking.
    • Dairy-Free Option: Use almond milk or coconut milk for the mash and skip the cheese.
    • Vegetarian Alternative: Substitute ground beef with lentils or a plant-based ground meat.

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