Healthy Shepherds Pie Food

SUPER SHEPHERD'S PIE

Steps:

• Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
• Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it's all getting dark and gnarly.
• Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
• Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
• Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
• Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
• Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
• Check the consistency of the mince - you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
• Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
• Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

SHEPHERD'S PIE

Steps:

• In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
• Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
• Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
• Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
• Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

HEALTHY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400°F
• Bake: Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes. Feel free to set briefly under a broiler to brown further. Remove from the oven and serve.

HEALTHY SHEPHERD'S PIE WITH GROUND TURKEY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
• Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
• Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
• Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.

HEALTHY SHEPHERD'S PIE RECIPE (LOW-CARB, WHOLE30, PALEO)

Steps:

• Heat the olive oil in a large skillet over medium heat, and sauté the onion and garlic until tender. Add the carrot and zucchini, and cook until they start to soften. Add the ground beef, salt, and chili powder, and cook until the beef browns and all of the moisture begins to dry out.
• Meanwhile prepare the mashed cauliflower. Chop the cauliflower heads into small chunks, and steam until they soften (a fork can easily pierce). Add the steamed cauliflower, roasted garlic and salt to a blender and blend until you have a smooth puree. Use the tamper to help blend the cauliflower if you have one.
• To assemble the pie, distribute the ground beef evenly in the bottom of an 8-inch baking dish. Spread the mashed cauliflower over the top of the ground beef, and bake in a preheated oven to 350°F for 25 minutes. If you're adding cheese (I use mozzarella) to the top of your Shepherd's Pie like I show in the video, sprinkle the cheese on top after you bake it, and then broil it until the cheese browns (about 3 more minutes in the oven).

HEALTHY SHEPHERD'S PIE

Steps:

• Mix together your Ground Beef, Eggs, Salt, Black Pepper, and Italian Seasoning
• Process or blend together your Onions and Garlic
• Add your Olive Oil to a large stovetop pan and turn your burner on Medium heat
• Cook your Onion mix for around 5-10 minutes
• Add in your Ground Beef mix and cook that until browned
• Once browned add in your Mixed Vegetables and Sriracha
• Cook for 5-10 minutes or until your juice is gone
• Place your mix into a baking dish
• Cook your Cauliflower
• Process or blend it with your Butter until it looks like mashed potatoes
• Evenly distribute that on top of your meat layer in the baking dish
• Add whatever you want to the top of it (Italian Seasoning)
• Cook in on 400F/204C for 25-30 minutes

HEALTHY SHEPHERD'S PIE

Steps:

• Heat oil to a sizzle.
• Add carrots first and saute until starting to brown and caramelize.
• Add onions and continue to cook.
• Add broth or water if needed.
• Cook until onions are completely translucent.
• Add ground chicken or turkey, and fresh garlic.
• Continue to cook until meat is cooked through (several minutes).
• Add frozen peas, red pepper and all herbs and spices.
• Stir well to blend spices into meat mixture.
• Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan.
• Place under a salamander until cheese melts.
• Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior.
• Top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust.
• Place bowl on a larger plate as the bowl will be hot.
• Enjoy!
• RestaurantBeast.com Chef!

HEALTHY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
• While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.
• Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste, ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.
• To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.
• Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes. Slice into pieces and serve.

HEALTHY SHEPHERD'S PIE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat a large, non-stick saucepan over a medium heat. Add the onion and mince and dry-fry for 8-10 minutes, stirring regularly until the mince has browned.
• Sprinkle the flour over the lamb and stir well. Add the carrots, courgettes, tomatoes, tomato purée, water and herbs and stir again to combine. Crumble over the stock cube, season with salt and pepper.
• Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened and the vegetables have almost completely broken down.
• Meanwhile, bring a saucepan of water to the boil. Add the potatoes and cook for 15-20 minutes, or until soft but not falling apart.
• Transfer the filling mixture to a 2 litre/3½ pint shallow ovenproof dish and place on a baking tray.
• Drain the potatoes and return to the pan. Add the butter and mash until smooth, then beat in the milk until fluffy. Stir in half of the cheese. Mix in the cauliflower and season with salt and pepper. Add a little extra milk if required.
• Spoon the mash on top of the lamb and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling.

HEALTHY SHEPHERD'S PIE

Steps:

• To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash. Bake uncovered for 20 minutes, or until warmed through.

HEALTHY SHEPHERD'S PIE

Steps:

• Preheat oven to 400F. Spread cauliflower in a single layer on a parchment lined baking sheet and spray with cooking spray. Roast for 30 minutes. Cool slightly before transferring to a food processor or blender. Add in chicken broth and process until smooth. Season with salt and pepper.
• Add ground beef to a large skillet over medium high heat and cook for 3 to 4 minutes. Add in onion and garlic and continue cooking until beef is browned and onions are softened.
• Add in paprika, frozen vegetables, tomato sauce and All Bran cereal. Continue cooking, stirring occasionally, for several minutes until heated through.
• Spread beef mixture at the bottom of an 8 inch square baking pan. Spoon cauliflower mixture evenly over the top.
• Cover with aluminum foil and bake for 20 minutes at 400F. Remove foil and bake an additional 10 minutes. Serve hot.

HEALTHY SHEPHERD'S PIE

Steps:

• Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
• Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
• Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
• Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
• Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
• When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
• To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
• Bake uncovered for 20 minutes, or until warmed through.