Shepherd's Pie for the (somewhat) Health Conscious Lover of Comfort Food

Hello, beautiful people!!

It has been forever since I've actually made it to the "posting" stage of sharing a recipe. We have had family in town and then I went out of town and things have been crazy at work BUT I have been so excited to share this recipe that I can't even wait to take the time to take pictures of it. So, sorry, this one is picture-less - but let's be honest - shepherd's pie is probably too ratchet to doll up for a photo shoot anyway. It's got a stellar personality. #innerbeauty

When it's cold out my body just wants warm carbs. Can I get an "Amen"? My logical mind realizes that I could just put on another layer of clothes or drink some coffee, but my belly is screaming for something hot and cheesy. Then comes the vicious cycle of trying to avoid hot cheesy things and then giving in because what's self control and then we start all over. THE STRUGGLE ENDS HERE, FRIENDS! Here is my version of shepherd's pie that fulfills my winter cravings but doesn't make me feel like the Pillsbury Doughboy afterwards.

Shepherd's Pie for the (somewhat) Health Conscious Lover of Comfort Food 

Feeds: 8-10

Ingredients: 

For the potatoes:
- 2.5 lbs sweet potatoes cut into 1-2 inch pieces (peeled or unpeeled is fine)
- 2.5 lbs russet potatoes cut into 1-2 inch pieces (peeled or unpeeled is fine)
- 6 tbps butter
- 1 C milk
- 1 tsp salt
- 1/2 tsp seasoning salt (use store bought or search a DIY recipe on Pinterest!)
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 C shredded cheddar cheese

For the filling:
- 2 tbsp butter
- 1.5 lbs of lean ground beef or turkey
- 2 cups chopped onion
- 2 cups diced carrots
- 3/4 cup frozen peas
- 3/4 cup frozen green beans
- 2 C beef broth
- 1 tbsp cornstarch
- 1-2 tsp Better than Bouillon, beef flavored (to taste)
- 2 tsp Worcestershire sauce
- pepper to taste



Directions:

For the potatoes: Put your sweet and russet potatoes in a large pot and cover with water. Heat on high until water is boiling and then turn down to medium. Continue boiling until potatoes are fork tender (20-25 min). Drain potatoes, add butter, and mash with a potato masher or use a mixer until they are nice and smooth. Add milk, salt, seasoned salt, pepper, garlic powder & onion powder and stir. Cover and set aside.

*Note: This is my favorite mashed potato recipe ever. If you're feeling indulgent you can also add a 1/2 C of sour cream to treat yo'self. It's divine. The sweet potatoes add tons of vitamins, antioxidants and some extra dietary fiber to keep you full longer. The bold flavor of the sweet potato is made more mild when mixed with the regular russets so it doesn't taste so "healthy". So go ahead and give it a try! Sneak some complex carbs into your gravy-laden masterpiece because #balance. All seasonings are to taste so steal a spoonful and then adjust accordingly!

*If you have a thing against sweet potatoes then substituting russet will be just as delicious.

Preheat oven to 350

For the filling: Add 2 tbsp of butter to a large skillet and heat over medium heat. When butter is melted, add chopped carrots and onion. Let those bad boys soften for about 8 minutes until the carrots are tender. Add your raw beef or turkey to the skillet and cook until no longer pink. Add frozen green beans and peas once the meat is cooked through. Stir together your beef broth and corn starch in a small bowl until corn starch is dissolved. Pour mixture into the skillet with beef and veggies along with your Worcestershire sauce. Bring skillet to high heat and boil for about 5 minutes until your gravy thickens. This is where you get to do some tasting! Taste your mixture and determine whether you would like for your gravy to have a stronger flavor. If the answer is "yes", add your Better than Bouillon one teaspoon at a time by stirring well into the boiling mixture and tasting after each addition. When you have reached perfection, remove your meat and veggie mixture from the heat.

Pour your beef and veggie mixture into a 9x13 casserole dish (the deeper the better!). Top with your mashed potatoes and spread evenly. Sprinkle your cheddar cheese over the top of the casserole. Bake for 30 minutes at 350 and then broil for 5-10 more depending on how browned you like your cheese. I have also halved this recipe in a half size dish with no problem if you are not planning on feeding a small country or if you hate leftovers.

ENJOY, FRIENDS!

PSA: My aunt made this last week and hers looks stunning. Go, Kath!!

Evidence: