Healthy Shepherd's Pie
Ingredients
The filling
-
1.25
lb
beef from the inside round
-
1
large
onion, chopped
-
1
rib
celery, chopped
-
2
cloves
garlic, crushed
-
1
large
tomato, diced
-
1
large
zucchini, cut into small cubes
-
½
lb
mushrooms, sliced
-
2
tbsp
miso, diluted in 1-2 tbsp warm water
-
1
tbsp
sambal oelek
-
3
raw
ears of corn, kernels removed
-
1
small head
cauliflower, florets only
-
1
large
eggplant, peeled and cut into 1" cubes
The topping
-
4
medium
potatoes, peeled and cut into 1" cubes
-
½
cup
buttermilk
-
½
cup
fat free plain Greek yogurt
-
2
tbsp
tahini paste
-
¼
cup
nutritional yeast
-
1
tsp
fermented garlic flowers or crushed garlic
-
½
tsp
black pepper
-
1½
tsp
salt
Instructions
- Preheat the oven to 375°F.
- Cut the beef into small cubes and grind it in batches until it resembles ground beef.
- In a non-stick pan, cook the mushrooms until golden brown and set aside.
- In the same pan, cook the onion, celery, and garlic until fragrant.
- Add the ground beef and cook until no longer pink, then add miso, sambal oelek, tomato, zucchini, and mushrooms.
- Transfer the mixture to a baking dish.
- In the same skillet, cook the eggplant until soft, avoiding browning.
- Steam the cauliflower and potatoes until fork tender.
- Combine the potatoes, cauliflower, and eggplant in a food processor and blend until smooth.
- In a bowl, mix buttermilk, yogurt, tahini, nutritional yeast, garlic, salt, and pepper, then combine with the potato mixture.
- Spread the raw corn over the meat mixture and top with the potato mixture.
- Bake for 15-20 minutes until bubbling and golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
393
Total fat
14g
Total carbohydrates
38g
Total protein
32g
Sodium
942mg
Cholesterol
63mg
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