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 ReMIND.org. 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

    • October 16, 2012 at 5:15 pm
      Permalink

      I agree, I even like it with ground turkey and chicken. Not sure how the Brits would classify that. 🙂

      Reply
  • October 14, 2012 at 1:43 pm
    Permalink

    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.

    Reply
    • October 16, 2012 at 5:17 pm
      Permalink

      Oh Renee I hope you give it a try and I win you over with this version.

      Reply
  • October 14, 2012 at 2:05 pm
    Permalink

    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!

    Reply
    • October 16, 2012 at 5:17 pm
      Permalink

      A chicken and butternut squash version sounds amazing

      Reply
    • October 16, 2012 at 5:19 pm
      Permalink

      I didn’t know either until I met my husband. I am not picky, I love it either way.

      Reply
  • October 14, 2012 at 4:07 pm
    Permalink

    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!

    Reply
    • October 16, 2012 at 5:21 pm
      Permalink

      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.

      Reply
  • October 14, 2012 at 8:30 pm
    Permalink

    I never knew the difference between Shepherd’s Pie and Cottage Pie – thanks for sharing. So happy to see a healthier version!

    Reply
    • October 16, 2012 at 5:22 pm
      Permalink

      It is nice to have a healthier version so I feel less guilty about eating it

      Reply
  • October 14, 2012 at 10:17 pm
    Permalink

    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!

    Reply
  • October 14, 2012 at 10:40 pm
    Permalink

    Ohhh Shepard’s Pie is a comfort staple in our home too, not healthy of course so I don’t make it much but I too make it with sweet potatoes, love your filling!!! 🙂

    Reply
    • October 16, 2012 at 5:08 pm
      Permalink

      Yes we try to limit how often I make it as well

      Reply
  • October 14, 2012 at 10:58 pm
    Permalink

    I wasn’t aware of the shepherd’s pie fact. Any which way I love it!! And yours looks great!!

    Reply
    • October 16, 2012 at 5:07 pm
      Permalink

      Neither was I until I met my husband. 🙂

      Reply
    • October 16, 2012 at 5:07 pm
      Permalink

      I could too. With the addition of sweet potato and parsnips it felt even heartier.

      Reply
  • October 14, 2012 at 11:28 pm
    Permalink

    Okay this is fabulous. It always makes me think of my mom. She made the best shepherd’s pie. I love that you made it healthy. It looks perfect.

    Reply
    • October 16, 2012 at 5:05 pm
      Permalink

      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.

      Reply
  • October 15, 2012 at 3:53 am
    Permalink

    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!

    Reply
    • October 16, 2012 at 5:04 pm
      Permalink

      It is funny I had no idea about the difference until I met my husband. I say either way it is good to me.

      Reply
  • October 15, 2012 at 4:14 am
    Permalink

    This looks great! Thanks for sharing. I will have to make it soon.

    Reply
  • October 15, 2012 at 1:35 pm
    Permalink

    I adore Shepards Pie…and I want to reach in and grab a big slice for myself. You know, cuz it’s breakfast time ;P

    Reply
    • October 16, 2012 at 5:03 pm
      Permalink

      Shepard’s pie for breakfast, sounds good to me

      Reply
  • October 15, 2012 at 2:20 pm
    Permalink

    I love Shepard’s Pie! Can you believe that I my first time ever trying Shepard’s Pie was about a year ago? I felt like I discovered magic when I finally had a bite!

    Reply
    • October 16, 2012 at 5:02 pm
      Permalink

      Oh all the time wasted. 🙂 It is one of our favourite comfort meals.

      Reply
  • October 15, 2012 at 3:14 pm
    Permalink

    My hubby loves both shepherd’s pie and cottage pie! I must try your healthier version…beautifully done!

    Reply
  • October 15, 2012 at 3:20 pm
    Permalink

    I have some ground turkey in the freezer…I think it now has a purpose! Love the use of sweet potatoes and parsnips, yum!

    Reply
    • October 16, 2012 at 5:01 pm
      Permalink

      Ground turkey would make this even healthier, I say go for it! 🙂

      Reply
  • October 16, 2012 at 4:12 pm
    Permalink

    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.

    Reply
    • October 16, 2012 at 4:54 pm
      Permalink

      I say put the phone down and just stick to making the Shepard’s pie. 🙂

      Reply
  • October 16, 2012 at 11:34 pm
    Permalink

    Shepherd’s pie….cottage pie….I LOVE them both! I especially love the addition of parsnips! Thanks for sharing!

    Reply
  • October 17, 2012 at 7:13 pm
    Permalink

    I haven’t made shepard’s pie in ages, but I need to correct that. I love the idea of using sweet potatoes–I can imagine that works really well with the lamb. Can’t wait to give this a try!

    Reply
  • October 20, 2012 at 4:10 pm
    Permalink

    Love the use of ground lamb – I have tons in the freezer and am always looking for new ways to use it up.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *