Super shepherd’s pie recipe

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  • Yield: 4 Servings


  • 8-10 cups diced unpeeled sweet potatoes and/or cauliflower
  • 1½ tsp pink rock or gray sea salt, divided
  • 5 tbsp coconut oil, divided
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 3 tbsp Italian seasoning (basil, oregano, rosemary, sage, savory and thyme)
  • 1 tsp ground cumin
  • 2 cups cooked lentils or cooked ground organic chicken or turkey
  • 2 cups chopped baby spinach
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup peas (frozen is fine)
  • 2 tbsp fresh sage or 2 tsp dried
  • ¾ cup bone or vegan broth
How to Make It
  1. In a saucepan, boil the sweet potatoes and/or cauliflower in filtered water until soft; drain. Using an immersion blender or a food processor, puree the vegetables with ½ teaspoon of the salt and 3 tablespoons of the coconut oil. Set aside.
  2. Preheat the oven to 350°F.
  3. In a large pot over medium-low heat, melt the remaining 2 tablespoons coconut oil. Add onions, garlic, herb blend, cumin and the remaining 1 teaspoon salt. Cook for 2 minutes, and then add the lentils or chicken or turkey. Cook, stirring, for 1 minute.
  4. Add the spinach, carrots, celery, peas, sage and broth, and stir to combine. Cook for 10 minutes.
  5. Transfer the mixture to a 13-by-9-inch baking dish. Top with the reserved sweet potato/cauliflower. Score the top with a fork and bake for 30 minutes.
  6. Move the baking dish to the top rack in the oven, and broil on low for 7 minutes or until nicely browned. Serve hot.

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