Shepherds Pie

Ingredients for the Filling:

1 Tbs of Olive Oil

1 1/2 lbs of lean ground beef

1 cup of diced carrots

2 cups of Brussels sprouts sliced into thirds

1 medium onion diced

2 cloves of garlic minced

3/4 cup of beef bone broth

2 1/2 Tbs of tomato paste

1 tsp of fresh thyme minced

1 tsp of fresh minced rosemary

Ingredients for the Mashed Potato Topping:

5-6 russet potatoes (about 2 lbs) peeled and cut into fourths

2/3 cup of full fat coconut milk (canned)

3 Tbs of olive oil

3 Tbs of nutritional yeast

Directions:

Add potatoes into a large pot and cover the potatoes in water. The water should be roughly one inch above the potatoes. Place the pot over high heat until you bring them to a boil. Once boiling turn water down and allow potatoes to simmer until soft. Remove from stovetop and drain the potatoes. Add potatoes to a large mixing bowl or food processor. Mash the potatoes until smooth. Add in olive oil and coconut milk and mash or whip until smooth and creamy. Add in the nutritional yeast and mix until the potatoes are a smooth consistency.

Preheat the oven to 350˚F. In a large skillet sauté ground beef over medium high heat until completely cooked. Remove from pan and place in a paper towel lined colander. Add 1 Tbs of olive oil, Brussels and carrots to the skillet and cook for 2-3 minutes. Add in onion and cook until softened. Sprinkle vegetables with a pinch of salt and pepper. Add in garlic and fresh herbs. Cook veggies until all are fork tender. Add in remaining ingredients and mix together. Once all ingredients are well combined, distribute evenly in the skillet. Top the beef and veggie mixture with the mashed potatoes. Cook the shepherds pie for 20 minutes or until mashed potatoes are golden and the edges are bubbly. Remove from oven and allow to cool for 10 minutes before serving.

Macros:

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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