This is a healthy alternative to a beef shepherds pie. I have a number of different versions of this dish, including my Low Carb Shepherds Pie. In this recipe, I added rutabaga to the potato to cut down on the carbs. I also have a healthy Turkey Shepherd’s Pie, for the non vegan’s among us. This recipe is flavorful for the meaties, but won’t clog up their veins leading to expensive by-pass surgery and a new diet from the doctor telling them to change to turkey.
You can add spinach or kale to the meatless sauce if you want to sneak more vegetables into your family, without detection.
I also made 2 individual portions to freeze and pull out when I don’t have time to cook. If you work away from home and you want something tasty for lunch, this is a good recipe to make extra and freeze. Take it out the night before and then it will just be 3 minutes on high in the microwave. Leaves plenty of time to take a nap under your desk.
- ½ Onion - Chopped
- 2 Carrots - Chopped
- 2 Sticks Celery - Chopped
- 4 Cloves Garlic - Crushed
- 8-10 Large Organic Russet Potatoes - Peeled
- Vegan or Cow's Milk Butter to taste in mash
- 12 oz Package Beefless Ground Beef
- 28oz Can Organic Tomatoes
- ½ tsp Cumin
- 1 Bay Leaf
- 2 Cubes Not Chick'n Bouillon
- 1 Tbs Tomato Puree - Optional
- Freshly Ground Sea Salt and Black Pepper
- Boil potatoes and mash. Add butter and seasoning to taste.
- Heat a little oil in a skillet and saute onion, Garlic, carrot and celery.
- Add remaining ingredients and gently cook on low.
- Place meatless sauce in an ovenproof dish and top with mashed potato.
- Bake for 30 minutes until potato turns golden brown.