Shepard’s Pie #SundaySupper

This week Sunday Supper is all about comfort food. I love comfort food and it didn’t take me long to come up with my recipe. But before I set about cooking a traditional Shepard’s Pie I asked my husband if he wouldn’t mind if I tried to give it a healthy spin. I won’t lie at first he was not impressed. This is a very traditional dish here in the UK and the idea of me changing it up wasn’t something that impressed my husband. But like the amazing guy he is he said it would be okay to play around with it. It took two attempts to get the recipe right but the result was wonderful and my sweet potato loving little girl devoured two portions.

Here is a little trivia for you, Shepard’s pie is made with lamb if you use beef instead it is called Cottage Pie.

Shepard’s Pie Healthy Makeover

1 onion , chopped
2 tsp dried thyme
2 carrots , diced (total weight 300g/11oz)
500g (1lb) lean minced lamb
1 tbsp plain flour
1 tsp beef bouillon powder, made up to 350ml/12fl oz stock with boiling water
227g (8oz) can chopped tomatoes
1 tbsp tomato purée
1 tsp Worcestershire sauce
500g (1 lb) sweet potato, roughly chopped
300g (11 oz) parsnip, roughly chopped
2 tbsp half-fat crème fraîche
1 tbsp semi-skimmed milk

Place a large, deep sauté pan or saucepan over medium high heat, allow the pan to get hot enough to bead water. Tip in the onion and garlic, add 1 Tbsp of water and cook until the onion is soft. You might have to continue adding a little bit of water to the pan to prevent the onion from sticking.

Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown.

Make a hole in the centre and place in the meat, add thyme, salt and pepper and cook until no longer pink, about 3-4 minutes.

Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened.

Stir in the tomatoes, tomato purée and Worcestershire sauce. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.

Meanwhile, prepare the topping. Add the potatoes and parsnips into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy.

Heat oven to 200 C (400 F)
Spoon the meat into a 1.5 litre pie dish.

Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. (A step that I forgot)

Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

This week we have a special guest, Lee Woodruff is a wife, mother of four, author, CBS This Morning contributor and founder of Lee’s latest book, Those We Love Most, is about family, love, tragedy, coming together and healing. Lee is a foodie at heart and has a section of her blog devoted to Food for Thought. Lee will be joininh our Sunday Supper Team during our chat on Sunday at 7pm Eastern Time and we will also be giving away 5 signed copies of ‘Those We Love Most’, all you have to do is share your most memorable comfort food recipes.

So check out more amazing comfort food dishes and follow the #SundaySupper twitter chat tonight.

This Week’s Sunday Supper Recipes:

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

46 thoughts on “Shepard’s Pie #SundaySupper

  1. I’m not a big fan of the regular shepards pie I’ve had so far but this one with the sweet potatoes and parsnips is making me want to forget all of those and start fresh with this recipe.

  2. Cottage pie is a traditional dish here and I love it. But with lamb (my favorite meat probably) and sweet potatoes it just got soooo much better! Another variation I make is chicken and buttenut squash. Have a great sunday!

  3. I actually had no idea about the difference between Shephard’s pie and Cottage pie…it totally makes sense though!

    I love your version features sweet potatoes – YUM!

    • It is very silly because it was one of hubby’s pet pevs when he was living in the US. He didn’t get why people kept serving him Cottage pie and calling it Shepard’s pie so I am the one that told him that in the US we don’t know that there was a difference.

  4. Shepards pie is in my top 5 favorite comfort foods. As much as I make it, I have never thought of using sweet potatoes. What an awesome recipe, thank you for sharing!

    • Thanks so much. It was so wonderful to be able to enjoy it and know that it was healthier since I always struggle saying no to seconds of Shepard’s pie.

  5. Interesting! Thank you so much for talking about the difference between cottage and shepards pie. My husband loves shepards pie and your version with sweet potato and parsnip sounds divine. Thank you for sharing!

  6. I dated an Irish guy for 2 years and we had Shepard’s pie at least once a week. I’ve grown to love it over the years. Thanks for bringing back memories. They look scrumptious. Makes me want to ring my ex. nah just kidding.

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