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Healthy Shepherd’s Pie with @pricklyfresh

Posted by Fernanda Catalan on
Healthy Shepherd’s Pie with @pricklyfresh
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:
Prep Time 15 mins
Cook Time 35 mins
Course: Dinner, lunch
Cuisine: American
Servings: 6 Servings
Calories: 476kcal
Author: Jordan Elbaum


  • 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


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.

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1 comment

  • Valerie on

    I’m vegetarian, will this recipe work without beef?

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