Deconstructed Shepherd's Piewith 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!
- 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.
This meal has 58 reviews
We used some leftover homemade, chunky marinara, subbed yogurt for milk (for hubby), and this came out fabulous! It was so easy to make. Every family member cleared their plates including 1, 2 and 4 year olds!
I tweaked a bit of the spices but yum!
We subbed milk and butter for the yogurt because my husband doesn't like the "tang" from yogurt. Super simple, satisfying comfort food.
Very hearty meal.. Everybody ate it and liked it, not the best shepherds pie I've ever had, but it was incredibly easy and I think once in a while this would do.
It was ok. I've made better shepherd's pie before. It made me think of sloppy joe mix or something. Needles to say, the kids loved it. I won't be using this recipe again though.
We loved this dish! So tasty and easy to prepare. I used a little red wine to de-glaze the pan before adding the tomatoes and Worcestershire, and it added a nice layer of flavor. I also made a slurry with the corn starch & some cold water and added this right after the tomatoes/sauce - it seemed to help thicken it a bit. Delicious! Definitely a keeper.