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Healthy Shepherd's Pie
large russet potatoes
(or sub with ground beef)
Preheat oven to 375 F.
Peel 2 russet potatoes & roughly chop into 2” pieces.
Roughly chop 1 head cauliflower and 1 yellow onion. Finely chop 2-3 carrots.
Steam or boil chopped russet potatoes & chopped cauliflower for ~30 minutes or until cooked through/a knife inserts easily. Allow to cool.
Add 1# ground lamb, 1 tsp dried thyme, 1 tsp dried basil and salt and pepper to a large sauté pan over med-high heat, and cook, breaking apart the meat.
Add chopped yellow onion and chopped carrots and cook for 10 minutes or until onions are translucent.
Add ½ cup water, 1 cup frozen peas and 2 T tomato paste and cook 5 more minutes. Season to taste w/ S&P.
Place steamed cut russet potatoes & cauliflower head in food processor (or blender), puree until just smooth, add water as needed for smooth consistency. Season w/ S&P.
In a small 8x8” pan, layer the cooked meat followed by the mashed cauliflower & potatoes. Cover.
. Bake, covered, 40-50 minutes or until heated through. Option: uncover during final 5-10 minutes of baking to brown topping.
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.