Deconstructed Shepherd's Pie - Favorites Version
over yogurt mashed potatoes
Our deconstructed shepherd's pie was originally featured the week of 3/17/14 and has become a favorite in a lot of kitchens! Enjoy our shortcut version!
Smarts: If you want the texture of traditional shepherd's pie, just assemble filling and potatoes in a baking dish and broil.
- Ground beef - 1 lb
- Salt - 1/2 tsp
- Garlic powder - 1 tsp
- Black pepper - 1/4 tsp
- Garlic - 3 cloves, minced
- Onions - 1, diced
- Parsley - 1/4 bunch, chopped
- Potatoes - 2, peeled and cubed
- Crushed tomatoes - 1 cup
- Corn starch - 1 1/4 tsp
- Cooking oil - 2 Tbsp
- Worcestershire sauce - 2 tsp
- Peas and carrots, frozen - 2 cups
- Greek yogurt (sub plain 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 a 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. 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 8x8 baker and then cover with mashed potatoes. Broil for 8 to 12 minutes to get that textured crust!
This was much easier than I thought and very very tasty. I had some raw carrots that needs to be used so I diced those and used frozen peas. The carrots light crunch gave it a nice texture. Will definitely keep this in the ‘ make again and again’ box.0 Helpful
This recipe is so easy to make. It's better to double the worcestershire sauce, or even triple. We added some hot sauce to our liking. Used diced tomatoes, next time will do crushed or maybe blend my diced tomatoes (they don't sell crushed at trader joe's...). Easily did the 8 serving without feeling like we overdid it. We also enjoyed eating it with our fresh vietnamese baguettes.0 Helpful
Yup pretty good. I largely followed my own mince recipe. Too basic0 Helpful
I've never seen my kid so crazy about a meal! Husband and I thought it was OK, definitely a different flavor from our usual spicy preferences. BUT...kiddo couldn't stop raving, had seconds, and asked that we pack some more of it for lunch the next day! Hmmm....marking as a favorite.0 Helpful
I used the spice mix for the most recent shepherds pie and added a tablespoon of paleo mayo to the potatoes because I didn't have butter. Turned out great.0 Helpful
Looked this up on the fly in search for a guide on how to repurpose leftover leg-of-lamb from Easter for a quick week-night meal. This worked beautifully. Subbed a diced beefsteak tomato and BBQ sauce for the can of diced tomatoes and Worcestershire sauce, incorporated leftover sweet potatoes and used frozen peas and corn instead of peas and carrots. Threw in some fresh thyme and tossed a salad. Great dinner!0 Helpful