Shepherd’s Pie (Vegan or Meaty)

It’s winter and the snow is deep outside. Our dining room has a clothing rack in it that is piled with ski gear, drying by the woodstove. For anyone who knows me, knows having a clothing rack in the dining room is NOT easy for me. I like things in their place. I like NOT having clutter. This said, I also LOVE hearing my children laugh, and seeing my partner joy filled. And the mess represents all of their happiness. So this year, I’m working at seeing the joy in all the messes. I’m practicing letting go of my own inner expectations, and opening to the opportunities beyond.

While the dining room might feel a bit more full of things, it’s also more full of story sharing around the dining table. And this Shepherd’s Pie recipe is a family favorite. It’s warm and nurturing, and can be prepared in the morning or earlier in the week, and then popped into the oven 30 minutes before it’s time to sit down around the dining table.

I've adapted the recipe to be enjoyed as vegan or meaty! Both versions offer a great combination of protein and veg. For the Vegan version, I use cooked quinoa. Quinoa is high in protein, fiber, and B-vitamins.

Whether you enjoy vegan options or choose to eat animal protein, this recipe is delicious and nutritious. Make a double batch and freeze one to be enjoyed later in the month. I often use my Le Creuset which goes from stove top to oven, which equals less dishes to clean. However, if I'm making one to freeze I'll set it up in a simple Pyrex style glass dish with fitted lid.

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Shepherds Pie

Yield: 8

Author: Hayley Mete

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Shepherds Pie is a family dinner favorite, and can be made vegan or meaty! It's a great dinner to feed everyone in the family--from the baby just learning to eat solid foods, to great grandpa! We often double the recipe to feed a larger group, or to ensure leftovers for lunches throughout the week.

Ingredients

• 1-2 tbsp avocado oil
• 1 large onion, diced
• 1 large carrot, diced
• 1.5 lbs ground beef, or 2-3 cups cooked quinoa
• 1 cup of broth of choice
• 3 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 cup frozen peas
• 2 lbs sweet potatoes, or potato of choice, washed and cubed
• 6 tbsp butter of choice
• 1/2 cup oatly, or milk of choice
• salt and pepper

Instructions

Pie Filling

1. Preheat large pan* with oil, over medium-high heat.
2. Add onion and carrot. Cook until onion begins to soften and change color.
3. Add meat to the pan, and cook until brown, breaking it up and stirring for about 10 minutes. Drain any fat that has accumulated.
4. Add the broth, tomato paste, and spices. Simmer on low, stirring occasionally, until juices thicken. Add peas.

Mashed Potato Topping

1. In a large pot of salted water, bring the potatoes to a boil until fork tender. Drain the water.
2. Add butter and allow to melt before adding in the milk and salt. Mash until you achieve your desired creaminess.

Pie Assembly

1. Spread the mashed potatoes over the meat mixture, and crosshatch the top with a fork.
2. Spritz the top with a little olive oil, sprinkle with salt, and pop in the oven for 30-35 minutes at 350degrees. The filling should be warm and bubbly.

Deconstructed Style

1. Sometimes we eat this dish deconstructed. Skip the assembly and bake part. Pile some warm mashed potatoes onto a dish and enjoy a scoop the protein filling over the top.

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