Clean Eating Shepherds Pie Recipes

CLEAN EATING SHEPHERD'S PIE THAT IS AIP FRIENDLY

Steps:

• Preheat the oven to 400° Fahrenheit.
• Prepare the Shepherd's Pie base: Peel and chop the white sweet potatoes. Cook them in boiling water until fork tender.
• While the potatoes are boiling, prepare the filling. Heat 1 tsp. of olive oil in a large skillet and brown the ground beef.
• Place the cooked ground beef in a bowl for later, but keep the oil from the beef in the skillet. Into that same skillet, saute the carrots, celery, and garlic for about 8 minutes until they're softened. Once softened, add the kale or spinach and cooked until wilted, about 2 minutes.
• Stir in the Worcestershire sauce, salt, garlic powder, onion powder, thyme, and parsley. Then stir in the beef bone broth, arrowroot powder, and add the beef back to the skillet. Bring to a boil and then lower to a simmer and cook until thickened, about 5 minutes.
• Oil a 9" x 13" baking dish or a casserole dish and scoop the filling into it.
• Finish the potato topping: Once the potatoes are cooked through, drain them and add the chicken bone broth, sea salt, garlic powder, and onion powder. Mash until well combined and resembles mashed potatoes. Spread over the filling.
• Bake for 20 minutes until heated through and the potatoes are slightly browned.

SHEPHERD'S PIE WITH BUTTERMILK-CHIVE MASHED POTATO CRUST

Steps:

• Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

CLEAN EATING SHEPHERD'S PIE

Steps:

• Pierce and cook potatoes in microwave until soft. When cool enough to handle, peel and place in a bowl. Mash with a fork adding 3T water until smooth.
• Preheat oven to 400°F.
• Meanwhile, coat a large skillet with cooking spray and saute onion, carrots and celery over medium-high until soft. Add turkey, and cook until brown.
• Add flour and spices, stirring to coat. Add broth and once uniformally hot, add the cornstarch, stirring quickly so it doesn't clump.
• Spread veggie mixture into a casserole and top with sweet potatoes.
• Bake for 30 minutes.

VEGETARIAN SHEPHERD'S PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
• Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
• Bake in preheated oven until lightly browned on top, about 30 minutes.

MEAT EATING HUSBANDS LOVE THIS SHEPHERDS PIE!

Steps:

• Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
• Add some salt and pepper and a sprinkle of garlic powder.
• Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
• Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
• Add the broth and soy milk along with the cornstarch and flour.
• Let the mixture come to a boil, stirring frequently.
• Sauce will thicken up a bit.
• Season with salt and pepper if you need to.
• When all the vegetables are cooked, remove from heat.
• Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
• Cover with the potatoes and smooth them down.
• Sprinkle the top with nutritional yeast and French fried onions.
• Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
• Serve with garlic toast or fresh bread. Enjoy!
• Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
• Either way it is delicious!