Healthy Shepherd’s Pie (for Helene)

Helene, this recipe is for you! Your kindness means a lot to me. I wanted to create something special that matches your bright personality and zest for life. This healthy shepherd’s pie is not only delicious but also fits your dietary needs perfectly.

You’ll love how this dish combines comfort food flavors with nutritious ingredients. The parsnip topping gives a sweet twist to the classic mashed potato layer. I can’t wait for you to try it and let me know what you think!

Exact Ingredients List

Here’s what you’ll need to make this healthy shepherd’s pie:

• 2 ¼ pounds parsnips, peeled and cut into 1-inch slices
• 2 tablespoons extra-virgin olive oil
• 2 pounds 90/10 ground beef
• 1 medium yellow onion, diced
• 2 large carrots, finely diced
• 3 celery ribs, finely diced
• 4 garlic cloves, minced

You’ll also need these liquids and seasonings:

• 3 ½ cups chicken stock
• 2 tablespoons cornstarch or arrowroot powder
• 1 (28-ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce (optional)
• 3 teaspoons sea salt
• 2 teaspoons garlic powder
• 2 teaspoons freshly cracked black pepper

Don’t forget these final ingredients:

• 4 cups thinly sliced green cabbage
• Minced fresh parsley (optional, for serving)
• Minced fresh chives (optional, for serving)

Make sure you have all these items before you start cooking. This way, you’ll be ready to create a tasty and healthy shepherd’s pie.

Instructions

Preheat your oven to 375°F. This is the perfect temperature for baking your shepherd’s pie.

Start by boiling the parsnips in salted water. Cook them until they’re very tender, about 10-15 minutes. Drain and set aside to cool a bit.

While the parsnips cook, grab a large skillet. Heat some olive oil over medium-high heat. Add the beef, onion, carrots, celery, and garlic. Cook this mixture until the beef browns and the veggies soften.

Next, mix 2 cups of chicken stock with cornstarch in a small bowl. Pour this into your beef mixture. Add tomatoes, tomato paste, Worcestershire sauce, and seasonings. Stir well.

Toss in the cabbage and let everything simmer. Cook until the sauce thickens and the cabbage gets tender. This should take about 10 minutes.

Transfer the meat mixture to a baking dish. Top it with your mashed parsnips. Spread them evenly over the meat.

Pop the dish in the oven and bake for about 25-30 minutes. You’ll know it’s done when the top is golden and the edges are bubbling.

Let it cool for a few minutes before serving. Sprinkle with fresh parsley or chives if you like.

Possible Substitutes List & Recipe Variations

You can easily tweak this shepherd’s pie recipe to fit your tastes or what’s in your pantry. Here are some swaps you might try:

Meat options:

• Ground turkey or chicken for a leaner dish
• Lentils or mushrooms for a vegetarian version

Veggie swaps:

• Sweet potatoes instead of parsnips for the topping
• Peas or corn in place of cabbage

Flavor boosters:

• Add rosemary or thyme for more herb flavor
• Use beef broth instead of chicken stock

Want to make it creamy? Try adding coconut milk to the mashed parsnips. For a low-carb option, use cauliflower instead of parsnips for the topping.

You can also play with the consistency. Like it saucier? Add more broth. Prefer it thicker? Use less liquid or cook it down more.

Remember, cooking is all about making it your own. Feel free to experiment and find your perfect shepherd’s pie combo!

Tips, Tricks & Storing

You can make this shepherd’s pie ahead of time. Just assemble it, cover tightly, and keep in the fridge for up to 2 days before baking.

For easier serving, let the pie cool for 10-15 minutes after baking. This helps it set and makes cutting cleaner slices a breeze.

Got leftovers? No problem! Store them in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole pie in the oven.

Freeze your shepherd’s pie for later. Wrap it well and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Try swapping ground beef for ground turkey or lamb for a different flavor. You can also add different veggies like peas or corn to mix things up.

Make mini pies in ramekins for cute individual servings. They’re perfect for portion control and easy to grab for quick meals.