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Hilary's Sheperd’s Pie

Hilary's Sheperd’s Pie


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This lighter version of a Sheperd’s Pie won’t weigh you down

Recipe Courtesy of Hilary's

"Hilary’s warm Shepherd’s Pie replaces the typical mashed potato top layer with Original Veggie Bites to bring some extra flavor and texture into the dish. No doubt you’ll be going back for a second serving."

Notes

To make this dish vegetarian, swap out the pound of beef for a 15-ounce can of drained, and rinsed white beans.

Ingredients

For the Sheperd's Pie

  • 2 Tablespoons coconut oil
  • 1 Pound grass fed ground beef or 15-ounce can of white beans, drained and rinsed
  • 1 Teaspoon sea salt
  • 1 Teaspoon black pepper
  • 1 Onion, chopped
  • 2 Celery stalks, diced
  • 1 Teaspoon sage
  • 1 Teaspoon rosemary
  • 1 Teaspoon thyme
  • 1 Teaspoon parsley flakes
  • 2 Sweet potatoes, peeled and diced
  • 1 Cup apple cider, or broth
  • 1 Cup water
  • 2 Tablespoons arrowroot powder, mixed with 1/2 cup water
  • 1 Cup frozen peas
  • 1 Package veggie bites, such as Hilary's Original Veggie Bites

Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Recipe Summary

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.


Watch the video: Classic Shepherds Pie. Gordon Ramsay


Comments:

  1. Bhradain

    sorry, the question is cleared

  2. Jubar

    Between us speaking, I so did not do.



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