Savory Shepherd’s Pie
This is the perfect take on a classic Savory Shepherd’s Pie that will warm your kitchen and your soul.
This recipe came out of the idea that there had to be another take on the classic Shepherd’s Pie, there had to be another rendition to give this classic a makeover while still holding onto the ingredients that make it shine.
I knew the meat and potato portions had to stay, but also wanted to get more veggies into the mix. Mushrooms are one of those veggies that we always have in the fridge so that was a must and asparagus seemed like a great fit to add some green and more heartiness to the dish. We could not just stop with the veggie swap we had to have another element that really took this Shepherd’s Pie to the next level, and that my friends is RED WINE. The richness and bold flavor of the red wine along with the beef broth brings a depth to this recipe that we felt was lacking in the original.
What substitutes can I make with this Savory Shepherd’s Pie
Mashed potatoes– Feel free to use any type of dairy or non-dairy milk in these potatoes. Same goes for the butter; ghee, cows butter, vegan butter all work well with these mashed potatoes. Also do not be scared to toss some minced garlic into the mix. Feel free to brown the butter on the stove top and then adding it to the fork tender potatoes, just get ready to have your mind blown.
Meat– Ground turkey can usually be swapped with ground beef, as well as any plant based meat. Just make sure to taste test the spices before finishing the dish.
Liquid– You want to make sure you add enough liquid to the dish before it bakes, enough so it bubbles up the sides and really thickens in the oven. If you don’t want to use red wine feel free to swap out with more beef broth or any broth you are using. Also add a touch more tomato paste to help with the thickening.
- Russet potatoes
- Oat milk
- Garlic powder
- Ground beef
- Salt & Pepper
- Beef broth
- Tomato paste
- Red wine
We love a dinner that is cooked in a cast iron skillet, here are a few more:Print
The perfect twist on a classic comfort food.
- 2 lbs russet potatoes peeled and chopped
- 4 tbsp butter or ghee
- ¾ cup oat milk or any milk you like
- 1 tsp garlic powder
- 1lb ground beef
- 1 tsp salt
- ¼ tsp pepper
- 1 onion, diced
- 2 cup mushrooms, chopped (button or cremini)
- 2 cup asparagus, chopped
- 2 tbsp butter
- ½ cup beef broth
- 1 tbsp tomato paste
- 1 tsp garlic powder
- ½ cup red wine
- Fill a large pot with cold water, peeled and chopped potatoes and generous salt. Bring the water to a boil and cook until fork tender, around 20 min.
- Once cooked pour over colander and put potatoes back in the pot, add 3 tbsp butter, oat milk, garlic powder and a large pinch of salt. Mash the potatoes together well and season to taste with salt again.
- In a skillet over medium heat, cook the ground beef, crumble up while cooking and add 1 teaspoon of salt and ¼ tsp pepper. Once cooked, scoop onto paper towel lined plate and set aside.
- In the same skillet add 2 tablespoons of ghee, diced onion, mushrooms and asparagus cook for around 5-8 minutes stirring often. You want the onion to be wilted and the asparagus to be softening.
- Once the veggies are cooked through add the ground beef back to the skillet, mix all together and add the beef broth, bring to an almost boil and then add the tomato paste and garlic powder. Whisk the tomato paste into the mixture and let cook for another 2 minutes to thicken then add the red wine.
- Mix all together a bit more and season with more salt and pepper if it needs it. Take off heat and top with the mashed potatoes making sure to cover the meat and veggie mixture with an even layer of potatoes. Feel free to add a few more dollops of butter on the top of the potatoes.
- Place in a 350 degree oven for 20-30 min or until bubbly on the edges and the potatoes are a touch brown.