Healthy Shepherd's Pie
This Healthy Shepherd’s Pie is a comforting dish featuring savory ground lamb and a mix of vegetables topped with a light, olive oil mashed potato layer. It's perfect for weeknights or Sundays and offers a nutritious twist on a classic favorite.
Ingredients
For the mashed potatoes
- 2.5 pounds russet (baking) potatoes, peeled and cut into 1–1½ inch chunks
- ¾ cup low-salt chicken broth (for mashing)
- 3 tablespoons good-quality olive oil (for mash)
- 1.5 teaspoons kosher salt (adjust to taste)
- Fresh black pepper, several grinds, to taste
For the filling
- 1 pound ground lamb (substitute beef, chicken or turkey if you prefer)
- 3 medium carrots, peeled and chopped (about 1½ cups)
- 1 large onion, peeled and chopped (about 1½ cups)
- 1 large red bell pepper, seeded and chopped
- 2 small or 1 large zucchini, chopped or finely diced (about 1½ cups)
- 3 medium cloves garlic, minced (about 1 tablespoon + 1 teaspoon)
- 1 cup low-salt chicken broth (for the filling) (Swanson’s low salt is recommended)
- 3 tablespoons tomato paste (organic or San Marzano recommended)
- 1 teaspoon kosher salt (or more, to taste)
- ½ teaspoon dried thyme
- ¼–½ teaspoon cayenne pepper (adjust heat to preference)
- Several grinds of black pepper
- ½ cup frozen petit peas, thawed
- ½ cup frozen sweet corn, thawed (organic recommended)
Instructions
Preparation
- Preheat the oven to 400ºF.
- Place the peeled, chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then cook 12–15 minutes until just tender when pierced. Drain well.
- Mash the potatoes with ¾ cup low-salt chicken broth, 3 tablespoons olive oil, 1½ teaspoons kosher salt and a few grinds of black pepper. Set aside and keep warm.
Cooking the Filling
- While the potatoes cook, heat 2 teaspoons olive oil in a large (preferably cast-iron) skillet over medium heat. Add the ground lamb and cook, stirring, until it loses its pink color. Use a slotted spoon to transfer the meat to a bowl and pour off any excess fat from the skillet.
- Add 2 tablespoons olive oil to the skillet. Add the chopped onions, carrots and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables are fairly dry and beginning to brown, about 5–7 minutes.
- Stir in the minced garlic and the chopped zucchini. Cook for about 1 minute until fragrant. Return the browned lamb to the skillet.
- Pour in 1 cup low-salt chicken broth and add 3 tablespoons tomato paste, ½ teaspoon dried thyme, 1 teaspoon kosher salt, black pepper, cayenne to taste and the bay leaf. Stir to combine and simmer over medium-low heat for 5 minutes, stirring occasionally.
- Remove the bay leaf. Stir in the thawed peas and corn. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
Assembly and Baking
- Smooth the meat-and-vegetable mixture into the bottom of the skillet (or transfer to a 9x13 casserole if your skillet is small). Spoon the mashed potatoes evenly over the filling. Use a fork to create swirls or texture on the surface so it browns in the oven.
- Bake uncovered on the top third of the oven for about 25 minutes, or until the pie is heated through and the potato top has golden brown spots. If you like a crispier top, broil for 1–2 minutes at the end — watch closely.
- Let the casserole rest 10–15 minutes before slicing. Resting helps it set so the portions hold together.
Notes
Swap ground turkey or lean beef for lamb to reduce richness. For a dairy-free mash, the olive oil and broth give good creaminess; if you want richer potatoes, stir in a tablespoon of butter or a splash of milk. Use low-sodium broth so you control the salt level.