Veggie-Loaded Shepard's Pie (1 of 1)

Veggie-Loaded Shepherd’s Pie

Here is a healthy spin on this classic dish. It is stuffed with veggies and the great thing about it is that you can use any veggies you want, you can use as little or as much as you like. Sometimes I put in other veggies like broccoli or mushrooms. For the mashed potatoes, I usually use red potatoes but I had russets on hand. You can use whatever you like :).

This dish is plate-lickin’ good, folks! From the creamy sauce to the fluffy mashed potatoes, you cannot go wrong with this dish. Seriously.

It may take a little bit extra prep work, but in the end, it is SO worth your time. Not to mention, it makes a pretty big dish worth of food. So much that you usually need to get out a second casserole dish to put some in the freezer for later. Oh yes, this dish freezes really well too! It makes a lot so you may as well save some of this goodness for later when you have a hankering for some!

Veggie-Loaded Shepherd’s Pie

Veggie-Loaded Shepard's Pie (1 of 1)

Here’s what you’ll need:

6-8 potatoes (reds or russets), peeled and quartered
1 lb. ground turkey
1 lb. ground beef (or chuck)
2 tbsp. smoked paprika
2 tbsp. ground sage
1 tbsp. italian seasoning
2 cups worth of diced carrots
2-3 cups worth of diced red, yellow, orange bell peppers
1 bag of frozen peas, cooked
1 onion, diced
Several cloves of garlic, minced
3 cups chicken broth
3 tbsp. corn starch
3 tbsp. cold water
1 cup sour cream
3 tbsp. butter
1/2 cup warm milk

1. Boil potatoes in large pot of water for about 20 minutes, or until fork tender. Drain and set aside for mashing later.

2. In a large skillet (or perhaps a stock pot, let this be warning…this will make a lot of food), brown both the meats and drain and put aside. In the same skillet, saute onion, carrots and bell peppers in the butter over medium-high heat for about 10 minutes or until tender. Add the seasonings, garlic, peas, meat and the chicken broth. Bring to a boil while stirring.

3. In a little bowl, stir the cornstarch and water together then add to the boiling skillet. Stir quickly to dissolve and bring down to medium heat. Place lid on and simmer for 5 minutes or until it becomes thicker. Add sour cream. Pour skillet mix into a greased baking dish.

4. While casserole is setting, mash the potatoes. I like to whip mine in the kitchenaid with the whisk, while mixing in a little bit of warm milk. Once potatoes are mashed or whipped well, add salt and pepper to season. Gently scoop potatoes over the casserole dish and sweep over the meat mix to cover.

5. Bake in 375 degree oven for 20 minutes. Presto!