A healthier version of a traditional favorite, this Shepherd’s Pie recipe is sure to warm your belly and soul. A hearty and satisfying meal for the entire family to enjoy.
As the snowy weather moves in, there is nothing so warm and comforting as Shepherd’s Pie. Loaded in vegetables and nutrients, this delicious meal is sure to warm your belly and soul. In usual Liz fashion, I decided to create my own twist on the traditional Irish version. Instead of using mashed white potatoes, I opted for butternut squash and parsnips. The two blend together to create a unique flavor twist that your dinner guests will welcome. Sweet potatoes and carrots would work just as well. Remember the more color on your plate, the more nutrients you are providing your family.
Wondering why I didn’t use ground turkey and opted instead for the more caloric ground lamb and beef? Two reasons: flavor and nutrients. In moderation, red meat is an excellent addition to the diet.
Loaded in Zinc: Providing over 40% of your daily requirement, this nutrient helps heal wounds and promote a healthy immune system.
Rich in Iron: A 4 oz serving of beef gives you over 15% of your daily requirements of iron. Iron is a key nutrient because it helps your body deliver oxygen in the blood to all of the cells and muscles to help prevent fatigue. Women in childbearing years are especially in need of iron.
Contains B-Complex Vitamins: From B12 to riboflavin to niacin, beef is packed in B-Complex vitamins which release energy from your blood.
Your fork is waiting.
Healthier Shepherd’s Pie Recipe
- 1 small butternut squash peeled, seeded and cubed
- 2 parsnips peeled and cubed
- ¼ c plain Greek yogurt
- ¼ c fat free milk
- 1 tbs butter
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ lb ground lamb
- ½ lb ground sirloin 90% lean
- ¼ teaspoon pepper
- 1 large onion diced
- 2 cloves garlic grated
- 1 tbs flour
- ½ c chicken broth low sodium
- 2 tbs tomato paste
- ½ tbs Worcestershire sauce
- 2 c frozen mixed vegetables
- ¼ grated Parmesan cheese
- Pre-heat oven to 375 degrees.
- Place cubed butternut squash and parsnips in a large pot and cover with cold water.
- Bring to a boil and simmer for 10 minutes or until fork tender; drain and place back in warm pan.
- Add milk, butter, Greek yogurt, salt and pepper then mash or whip until smooth.
- Meanwhile, in a deep sauce pan, brown lamb and beef over medium-high heat with salt and pepper for 7-8 minutes. Use a wooden spoon to break into small pieces.
- Add onion and garlic and saute 5 more minutes until onions are soft.
- Add flour and cook for 1-2 minutes before adding chicken broth, tomato paste and Worcestershire sauce. Simmer, stirring frequently, until gravy forms and sauce thickens, about 6-7 minutes.
- Add in mixed vegetables and simmer 5 additional minutes.
- Pour mixture into a large lasagna sized pan. Top with whipped butternut squash and parsnips then sprinkle Parmesan cheese on top.
- Bake for 20-30 minutes or until bubbles form around the edges.
- Turn oven to broil and cook additional 5-8 minutes or until squash topping becomes nicely browned.