Ideal for potlucks, this pie satisfies everyone’s tastebuds and makes great leftovers. I also love to make the mash on its own and pair it with a simple seared protein like salmon or tempeh for an easy weeknight meal.
Shepherd’s Pie (meat and veggie options!) from Go with Your Gut
Happy Joes (minced beef):
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, chopped or crushed
- 1 pound protein (minced beef or turkey, cooked lentils or crumbled tempeh all work great)
- 1–2 teaspoons chilli powder
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/4 cup tomato paste
- 1 × 8 ounce can chopped tomatoes
- 1 tablespoon Dijon mustard
Sweet potato and broccoli mash:
- 1 large sweet potato, chopped (or use regular sweet potato or yam)
- 1 large head broccoli, chopped (florets only, save stems for snacking)
- ½ teaspoon sea salt
- 1 tablespoon extra-virgin olive oil, butter or ghee
- Chopped fresh parsley and/or coriander
- Toasted flaked almonds
- Shredded red cabbage, raw or ‘quick pickled’ by soaking in 60–120ml cider vinegar (enough to just cover the cabbage) while pie is cooking
For the Happy Joes mixture:
- Heat the oil in a large pan over a medium–low heat. Sauté the onion for about 10 minutes, until translucent.
- Add the garlic and sauté for 1 more minute.
- Add protein of choice, chilli powder, oregano and salt and stir.
- Add the tomato purée, chopped tomatoes and mustard; stir and cook for 5 minutes.
- Add up to 450ml water as needed to create a sauce; stir and cook for another 5 minutes, until the protein is cooked through.
For the sweet potato and broccoli mash:
- Preheat the oven to 375°F
- Steam the sweet potato for 10 minutes.
- Add the broccoli to the pan and steam for a further 10 minutes, until easily pierced with a fork or knife.
- Transfer the broccoli and sweet potato to a food processor with the salt and oil or butter and pulse until combined (see Tip).
- Line a 9 x 13 inch baking dish with the Happy Joes mixture, then top it with a layer of the mash.
- Bake until completely heated through and the mash starts to brown a bit, about 15–25 minutes. For a browned and crispy top, finish under the grill for a further 5–10 minutes. Serve with garnishes of choice.