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5 from 1 vote

The Best Shepherd’s Pie

This all-time favourite recipe with a healthy twist is loaded with seasoned ground turkey, lentils, and veggies, all cooked in a savoury broth, then topped with fluffy potato and celery root mash.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Servings: 6
Author: Nikole Goncalves

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
  • 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

*Note: If you’re using an iron skillet to cook your meat mixture you can leave everything in the skillet and add the mashed potatoes and celery root directly on top, then place in the oven to bake.