Cozy Shepherd's Pie with Root Veggie Mash
Shepherd's Pie is the ultimate cozy, one-pan meal that is loved by all, and this version takes it to the next level with a root vegetable mash. The blend of savory ground lamb simmered with wine, herbs, and vegetables, pairs beautifully with a creamy mash of potatoes, sweet potatoes, and parsnips. Topped with golden-brown cheddar and baked to bubbly perfection, this gluten-free ground dinner is as comforting as it is hearty!
Servings: 8 servings
Calories: 565kcal
Video
Ingredients
For the ground lamb filling
- 1½ lbs (24oz) ground lamb
- 2 Tbsp olive oil
- 1½ tsp kosher salt, divided
- 3 large carrots, cut into ¼-inch dice
- 2 medium (or 1 large) sweet onions, cut into ¼-inch dice
- 3 stalks celery, cut into ¼-inch dice
- 4 sprigs fresh thyme
- ¼ tsp freshly ground black pepper
- 2 Tbsp tomato paste
- ½ cup (118ml) red wine
- 2 tbsp Worcestershire sauce, gluten-free brands available
- 1 Tbsp Dijon mustard
- 1½ cups (355ml) low-sodium beef broth, chicken broth or vegetable broth
- 2 dried bay leaves
- 2 cups frozen English peas
For the root vegetable topping
- 1 large potato and cut into ½-inch cubes (Russet or Yukon gold, preferably)
- 1 large sweet potato peeled and cut into ½-inch cubes
- 1 large parsnip peeled and cut into ½-inch cubes
- 4 Tbsp unsalted butter
- ⅓ cup (79ml) milk, any kind
- 1 cup (4oz) sharp white Cheddar cheese, shredded
- 1 tsp kosher salt
Instructions
- Brown the ground lamb. Heat 2 Tbsp olive oil in a large 10- or 12-inch cast iron skillet over medium-high heat. Add 1½ lbs ground lamb, season with 1 tsp Kosher salt, then cook, breaking up with a spatula, until evenly browned, about 4-6 minutes. Use a slotted spoon to transfer the lamb to a bowl.
- Sauté the aromatics. Add diced carrots, onion, celery, and 4 fresh thyme sprigs, then season with the remaining ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, for about 6-8 minutes, or until the vegetables have browned slightly and become tender. Stir in 2 Tbsp tomato paste until dissolved.
- Create the sauce. Deglaze the pan with ½ cup (118ml) red wine, scraping the bottom of the pan as needed. Allow this to reduce by about half, then return the ground lamb to the pan and add 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 1½ cups (355ml) low-sodium beef broth, and 2 bay leaves.
- Simmer. Reduce the heat to medium-low, then simmer for about 20 minutes. Discard the thyme sprigs and bay leaves.
- Cook the root vegetables. Preheat an oven to 400F. Bring a large pot of salted water to a rapid boil. Add cubed potato, sweet potato, and parsnip, then cook until tender, about 10-15 minutes, depending on how large you cut them. Drain the veggies, then return them to the pot. Mash until very smooth.
- Add cheese. Add 4 Tbsp unsalted butter, ⅓ cup (79ml) of milk, 1 cup (4oz) of grated white Cheddar cheese, and 1 tsp Kosher salt, then stir until very well mixed. Taste, then adjust seasoning to taste.
- Adjust seasoning of the filling, if needed. When ready to assemble, give the filling another taste to make sure it’s seasoned well. This is your chance to change anything you don’t like. Stir in 2 cups of frozen peas.
- Bake until golden brown. Spoon the mashed root veggies on top – this can be a single smooth layer or you can create a decorative top. Transfer to a preheated oven and bake until the top is golden brown and bubbly, about 35-40 minutes. Enjoy immediately with fresh cracked pepper and chopped thyme or parsley!
Notes
- For a deeper golden brown crust, you can pop the whole thing under a broiler for 30-60 seconds right at the end.
- Make ahead: Shepherd’s pie can be completely assembled, then wrapped tightly and refrigerated for up to 2 days before cooking. Allow to come to room temperature or simply add an extra couple of minutes to the cook time.
- Root veggies: Use any combination of root vegetables you like!
Nutrition
Calories: 565kcal | Carbohydrates: 38g | Protein: 24g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1132mg | Potassium: 1131mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11326IU | Vitamin C: 36mg | Calcium: 207mg | Iron: 4mg
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