Recipe: Deconstructed Shepherd’s Pie
This stovetop spin on a classic dish actually means that this Deconstructed Shepherd’s Pie dinner may be done faster than the standard oven variation. We’ve deconstructed the elements to multitask our way to a meal that saves time without skimping on flavor. You’ll find all the traditional ingredients plus a few ideas to bump up the veggie nutrition, such as adding frozen cauliflower. Consider our swaps to truly customize this dish. It can even be prepared entirely vegetarian, omitting the beef and adding tempeh or lentils instead. This dish is as versatile as it is delicious.
Deconstructed Shepherd’s Pie
Serves 4-6
Ingredients
- 2 medium russet potatoes, cubed
- Cold water, enough to cover potatoes
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sage, rosemary, and/or thyme
- 10 oz bag frozen riced cauliflower
- 10 oz bag frozen mixed veggies of your choice (ex: carrots, corn, green beans, and peas)
- 1 Tbsp butter (or more, to taste)
- Salt and pepper, to taste
- Shredded cheese, to taste (Optional)
- Parsley, to taste (Optional)
Directions
- Place cubed potatoes in a 2-quart saucepan on the stove over high heat. Cover with cold water and add a dash of salt. Cover the pan and bring to a boil. Turn down the heat to medium-low and simmer, uncovered, 10-15 minutes, until potatoes can be easily pierced with a fork. Using a colander, drain potatoes and set aside.
- While potatoes are cooking, heat oil in a large sauté pan on the stove over medium-high heat. Add beef and crumble with a spoon. Cook until beef is mostly-browned, 5-6 minutes. Add tomatoes, garlic powder, onion powder, and herbs of choice. Cook 2-3 minutes, stirring occasionally.
- Add frozen riced cauliflower and veggies to the beef mixture. Stir and cook 5 more minutes, or until veggies are warmed through. Add salt and pepper to taste.
- Place cooked potatoes in a separate bowl with 1 Tbsp butter. Use a potato masher, pastry blender, or hand mixer to mash potatoes until a creamy consistency is reached.
- Divide potatoes amongst serving plates and top with beef and vegetable mixture. Add optional toppings and enjoy!
Swaps
- For the potatoes: sweet potatoes, mashed cauliflower, or butternut squash
- For the protein: ground turkey, ground chicken, tempeh, or cooked lentils
- For the veggies: frozen peas and carrots, canned green beans and canned mushrooms, or leafy greens (such as spinach or kale)
- For the diced tomatoes: 2 Tbsp tomato paste with ¼ C water, 1/2 C tomato sauce, or 1/2 C pasta sauce
- For the rosemary, thyme, and sage: 3 tsp Italian seasoning blend