A healthier twist on an old classic. This shepherd's pie is filled with protein and vegetables making for a great lunch or dinner. Created by Jordan Elbaum (@pricklyfresh) for O-Live & Co.
Find the full recipe here: https://www.pricklyfresh.com/healthy-shepherds-pie/
Find the full recipe here: https://www.pricklyfresh.com/healthy-shepherds-pie/
Prep Time 15 mins
Cook Time 35 mins
Servings: 6 Servings
Calories: 476kcal
Ingredients
- 2 tbsp O-LIVE "Everyday" Olive Oil
- 1 cup Mushrooms diced
- 2 cups Kale torn into bite sized pieces
- 3 Mini Sweet Peppers
- 1 Small Onion sliced
- 1 Carrot diced
- 8 oz Canned Black Beans drained and rinsed
- 1 tbs Tomato Paste
- 4 Small White Sweet Potatoes cooked and mashed
- 1 lb Grass-Fed Ground Beef
- 1/2 cup Veggie Stock
- 1 tbs Corn Starch
- 1/2-1 cup Almond Milk
- 2 tbs Chives chopped
- 2 tbs Sea Salt
Instructions
Mashed Potatoes
-
Peel potatoes and boil or microwave until fork tender – about 6 minutes in the microwave
-
Mash the potatoes, mix in O-LIVE olive oil, almond milk, chives and 1 tbs sea salt. Set aside
Beef Mixture
-
Add O-LIVE Olive Oil, onions, carrots, mushrooms, peppers, and kale to a pan on medium heat. Cook until softened about 5 minutes. Add ground beef. Cook until no longer pink. Drain fat.
-
Add mixture back into the pan on medium heat
-
Add 1 Tsp Corn starch sprinkled on top and cook until evenly distributed, add veggie broth and cook until thickened (about 5 minutes)
-
Pour the mixture into an 8×8 baking dish and spread the mashed potatoes on top. Drizzle some olive oil on top and bake at 350°F for 20 minutes.
I’m vegetarian, will this recipe work without beef?