Deconstructed Shepherd's Pie
with yogurt mashed potatoes
We're celebrating the luck of the Irish today with a deconstructed shepherd's pie, which makes it more doable for a weeknight dinner. Enjoy this tasty ground beef or lentils (for our veggies) saute with yogurt mashed potatoes or coconut milk mashed butternut squash (for our paleo folks). We hope it's a lucky day for you!
Deconstructed Shepherd's Pie:
- Ground beef - 1 lb
- Salt - 1/2 tsp
- Garlic powder - 1 tsp
- Black pepper - 1/4 tsp
- Garlic - 3 cloves , minced
- Onion - 1 , diced
- Parsley - 1/4 bunch , chopped
- Russet potatoes - 2 , peeled and cubed
- Crushed tomatoes - 1 cup
- Corn starch - 1 1/4 tsp
- Cooking oil - 2 Tbsp
- Worcestershire sauce - 2 tsp
- Frozen peas and carrots - 2 cups ((~10 oz.))
- Greek yogurt - 1/2 cup
- Butter - 1 Tbsp
- Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then minced garlic. Once you can smell the garlic, add in onions with some salt. Saute for ~3 minutes, until softened.
- Toss in ground beef, breaking it up into smaller pieces with a wooden spoon. Cook until beef starts to brown, 5 to 7 minutes. Add in crushed tomatoes and worcestershire sauce, and saute until a thick sauce has formed around the beef.
- Stir in frozen vegetables and cook until everything is warmed through. Season to taste with more salt, pepper, or worcestershire sauce. If you like things sweeter, consider adding a bit of ketchup (not listed in ingredients).
- Use a masher to mash steamed potatoes with Greek yogurt and butter. Add more yogurt and butter if the mashed potatoes are still too dry. Season to taste with salt and pepper.
- Spoon out mashed potatoes and cover with shepherd’s pie filling and sprinkle with parsley. If you wanted to make this as a bake (more traditional shepherd’s pie), place filling into a 9x9 baker and then cover with mashed potatoes. Bake at 375F (191C) degrees for 35 to 45 minutes until potatoes get some browning.