clean shepherd’s pie with garlic-chive potatoes
Holla, comfort food!
This is the kind of food you should eat when you just had to pay a small fortune to the IRS.
Or when it’s 17° outside.
Or when your eyelid swells up to the size of a grapefruit.
Or when your dog decides the garbage is her plaything.
Or when you try to edit PHP without really knowing it and break your blog.
Or when you break your favorite pair of glasses.
You know, for example. Not that any (or all) of those happened to me in the past 48 hours. Totally hypothetical.
But if those things were to happen to me, I’d be all over this shepherd’s pie. With its flavorful, saucy filling and fluffy, garlic-chive potato topping, it’s hard not to feel like the world is a better place. I know there are a lot of folks out there that say you should avoid emotional eating, but emotional eating is fine by me. If a nice piping hot plate of this pie (that is packed with veggies) helps me feel better after my hypothetical rough week? Well then I’m all over that. I think people get in trouble when emotional eating becomes emotional overeating.
But none of this matters, because none of those things happened to me and I’m in a totally awesome mood and definitely don’t need to drown my sorrows in this delicious pie.
No. Definitely not.
Clean Shepherd’s Pie with Garlic-Chive Potatoes
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 6 servings
For the potatoes
- 1-1/2 pounds potatoes, peeled and chopped (about 4 medium)
- 2 cloves garlic, smashed and peeled
- 1/4 cup skim milk
- 1/4 cup plain Greek yogurt
- 2 tablespoon chopped fresh chives
- 1 tablespoon butter
- Salt and pepper, to taste
For the filling
- 1 pound lean ground beef or turkey
- 1 tablespoon olive oil
- 3 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 1 cup frozen peas
- 1-5 ounce can evaporated milk
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375°.
- To prepare the potatoes, in a large pot, add potatoes and garlic cloves and cover with water. Bring to a boil and cook until potatoes and garlic cloves are fork tender. Remove from heat, drain and return potatoes and garlic to pot. Mash until smooth. Add in milk, yogurt, chives, butter, salt and pepper and mash until well-incorporated. Set aside.
- Meanwhile, prepare the filling by browning the beef or turkey in a large skillet. Remove the meat from the skillet, drain on paper towels.
- Return skillet to medium-low heat and add olive oil. Add carrots, celery, onion, garlic and sweet potato. Cook until veggies begin to become tender, about 12-15 minutes.
- Add back in meat, rosemary, sage, salt, pepper, peas, and evaporated milk. Bring to a simmer. In a small bowl, whisk together the cornstarch and water. Pour cornstarch mixture into filling mixture and stir until it thickens, about 1-2 minutes.
- Remove filling from heat and spoon into a greased casserole dish. Top with cheddar cheese and then top that with the mashed potatoes. Bake in preheated oven for 25-30 minutes, or until potatoes are browned and filling is bubbly. Let rest for 10 minutes before serving.
How’s your week been? Need some comfort food?
If I was having a bad week, know what would make me feel better? A nice outpouring of support in the Cook for the Cure Raffle! Only 20 people have joined the raffle, which means you have a rockin’ good chance to win one of nine amazing prizes (including a KitchenAid mixer).