Nothing like a chilly winter day to cozy up to some hot Shepherd’s Pie!

I actually really like making mine the traditional way (with lamb—hence the name—-shepherd’s don’t really shepherd cows or turkeys…), but it’s not always everyone’s cup of tea. If lamb isn’t for you, try subbing in ground turkey, ground chicken, or even ground bison if you like! It’s delicious no matter which way you go.

Comforting Shepherd’s Pie Recipe

Prep time: 20 min Cook time: 35 min Yield: 4-6 Servings

Mashed Potato Topping Ingredients:

1.5 lb potatoes, I prefer Yukon gold because they are naturally buttery, peeled & sliced or cubed

3 cloves garlic, less if you’re a weeny

1 tsp dried thyme

2/3 C buttermilk

sea salt and black pepper to taste (I like my potatoes on the heavily salted side)

fresh chives, chopped (for garnish)

1 tsp Avocado oil

Filling Ingredients:

3 tsp Avocado oil

1 lb ground lamb (or meat of preference)

3 shallots, finely chopped (can sub 1 yellow onion)

2 cloves garlic, minced

3 medium carrots, peeled, halved and sliced into half-moons

2 celery stalks, sliced

1/2 t dried Rosemary

2 T Tomato paste

1 C low sodium chicken broth

1/2 C frozen peas

Mashed Potato Topping Instructions:

Allow oven to preheat to 375 while you work
Place potatoes and whole garlic cloves in a saucepot and cover with water by at least one inch. Bring to a boil on high heat. Cook until potatoes are tender 10-15 minutes.
Drain potatoes and add buttermilk. Use a potato masher, fork, or mixer to mash potatoes until smooth
Add and incorporate thyme, sea salt and black pepper to taste. [I almost always adjust my own mashed potatoes. Sometimes I will sub the buttermilk for another fat like actual butter or sour cream. Sometimes I will sub the thyme for chives. Live a little. Experiment here!]

Filling Instructions:

In a skillet over medium-high, eat 1 tsp Avocado oil. Add lamb and cook stirring often and breaking into smaller pieces with a wooden spoon. Cook until no pink remains, 8-10 minutes. Drain and discard fat, then set aside.
Heat 2 more tsp of oil in the same skillet and add chopped shallots (or onions), carrots, celery, and rosemary. Cook until vegetables are soft, about 8 minutes; stir occasionally. Add reserved meat, broth, and tomato paste and continue to cook until most of the liquid is absorbed, about 5 minutes. Stir in peas. Do not worry if they thaw completely, they will finish thawing in the oven.

Assembling Instructions:

Transfer filling mixture to a baking dish, then cover with mashed potato topping in an even layer. Run a fork or the back of a spoon across the top for a decorative effect.
Brush top with remaining 1 t Avocado oil. Bake until golden brown and bubbly, approximately 30 minutes. Top with fresh chopped chives. Let stand 5 minutes before serving.

Comment below if you make this dish, and if so how you like it! It’s one of my favorites, and although it does take a bit of a time investment it truly is easy. I like making mine when I can really take my time with it as a weekend meal, and I always have leftovers to get me through the week.