The Best Shepherd’s Pie
- Meal Prep FriendlyMP
This all-time favourite recipe with a healthy twist is loaded with seasoned ground turkey, lentils, and veggies. Everything is cooked in a savoury broth, then topped with fluffy potato and celery root mash. A warm, hearty meal that is sure to please the entire family and is truly The Best Shepherd’s Pie you’ll ever have!
Growing up, Shepherd’s Pie was on regular rotation in Gigi’s (aka Mama HealthNut) kitchen, especially in the fall and winter. She pretty much whipped it up on a moment’s notice using up whatever ground meat and veggies were in the fridge. I really wanted to re-create this favourite childhood dish with a healthy twist! While testing out this recipe, I felt so nostalgic I just had to call her for some tips and tricks: hence how the red wine was snuck into this recipe…haha…thanks Gigi!! This of course is optional but highly recommended.
Protein & Fibre
Rather than taking the traditional route of using ground beef or lamb, I used a combination of ground turkey and lentils. This adds an extra dose of protein and fibre and makes for a delicious combo. You can switch this up by using ground beef, lamb or turkey, or all lentils for a vegetarian option. Keep in mind that if using only lentils, you will have to increase the quantity of both the lentils and the broth by at least one cup. I also lighten up the mashed potatoes by adding celery root, which is not as starchy. It’s also easier to digest and and gives this dish this subtle celery taste that is absolutely delicious!
Health Benefits of Celery Root
If you’re not familiar with celery root or celeriac, I highly recommend you give this scary looking vegetable a try. Highly popular in most European dishes, it just doesn’t seem to get the same kind of love here in North America! But I’m here to change that! I know most people pass on this odd looking vegetable, but don’t judge this ugly duckling in the vegetable aisle.
Celery root is high in dietary fibre which is great for the digestive system and provides an excellent source of vitamins C, K, B-6, potassium and phosphorous. I’m telling you, once you peel through that ugly skin, underneath you will find the most fragrant, earthy intense flavour. It’s so good, you will wonder why you’ve been missing out on this delicious root vegetable. And before you ask, no you can not substitute this with your green celery! Leave that for your soups and stews and juicing machine.
Let me know in the comments below your favourite childhood recipes. I would love to give them a try, and maybe I can even put my own healthy spin on them.
If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
Recipe
The Best Shepherd’s Pie
Ingredients:
- Ingredients;
Potato and Celery Root Mash
- 4 medium yellow potatoes peeled and diced (or 6 medium potatoes if not using celery root)
- 1 celery root peeled and diced
- 1 tablespoon unsalted butter
- ¾ cup low-sodium chicken broth heated
- ½ teaspoon sea salt
- ⅛ teaspoon white pepper
Meat Mixture
- 1 tablespoon extra virgin olive oil
- 1 lb 454g ground turkey or beef
- 1 medium yellow onion chopped
- 2 cloves of garlic
- 2 tablespoons tomato paste
- ¼ cup red wine
- ½ cup dry green lentils pre-soaked for 1 hour or 1 cup canned lentils, rinsed and drained
- 1 tablespoon tamari
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried chili flakes
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 tablespoon spelt flour
- 2 cups frozen veggie mix carrots, peas, beans, corn
- Garnish: fresh thyme
Instructions:
Instructions
- Boil the potatoes and celery root: In a large pot, add the celery root, a pinch of salt, and enough water to cover by 2”. Bring to a boil, reduce heat to medium-high and simmer for 15 minutes. Add the potatoes and cook for another 15 minutes until vegetables are fork tender. While the celery and potatoes are cooking, prepare the meat and vegetable mixture.
- Prepare the meat and vegetable mixture: Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook for 5 minutes, breaking up the chunks as you go along.
- Add the onions and garlic and cook for another 3 minutes until soft and slightly translucent. Add the tomato paste, red wine, tamari, lentils, thyme, rosemary, onion powder, garlic powder, chilli flakes, salt and pepper. Pour in the broth, stir and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes.
- Stir in the flour until well combined. Toss in the frozen veggies, stir and cook uncovered for 5 minutes until most of the liquid is absorbed.
- Preheat oven to 350℉. Transfer the meat mixture to the baking dish and set aside.*
- Prepare the potato and celery root mash: Drain the potatoes and celery root and transfer to a large bowl or back into the pot. Add in the butter, broth, salt, white pepper,and using a masher or whisk, mash until smooth. Then take your hand held mixer and mix until creamy smooth.
- Spread the mashed potatoes and celery root over the meat mixture and smooth with a spoon.
- Bake for 40 minutes, then broil for 5 minutes until golden brown on top
- Remove from oven, and garnish with fresh thyme. Serve warm and enjoy!
- Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Notes
Leave a comment
Fun fact that I learned recently, it’s actually called a cottage pie if it’s made with beef or turkey, apparently it’s called Shepards pie due to it being typically made with lamb. I’m REALLY excited to try your recipe since I’ve never done anything with celery root before! Thank you so much for sharing!
Hi Nikole. Can this be made with all lentils and no meat and how would you do that
Hey Nadine, I’ve made it lots of times without lentils and it’s just as great. I’ve also subbed for black beans and canned lentils