Name: Shepherd's Pie with Yukon Gold Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4-5 Yukon gold potatoes (peeled and chopped); 2/3 cup full-fat Greek yogurt; to taste Kosher salt; to taste ground pepper; 2 tablespoons olive oil; 3 onions (minced); 3-4 garlic cloves (chopped); 4 medium carrots (peeled and small diced); to taste Fresh herbs (rosemary and thyme); 16 ounces fresh mushrooms (sliced); 2 tablespoons tomato paste; 2 tablespoons gluten-free flour (or any other flour); 2 cups vegetable broth or stock; 2 cups frozen peas; 2 tablespoons balsamic vinegar

Description

A comforting shepherd’s pie made with Yukon gold potatoes and fresh vegetables.

Ingredients

Scale

4–5 Yukon gold potatoes (peeled and chopped)
2/3 cup full-fat Greek yogurt
to taste Kosher salt
to taste ground pepper
2 tablespoons olive oil
3 onions (minced)
3–4 garlic cloves (chopped)
4 medium carrots (peeled and small diced)
to taste Fresh herbs (rosemary and thyme)
16 ounces fresh mushrooms (sliced)
2 tablespoons tomato paste
2 tablespoons gluten-free flour (or any other flour)
2 cups vegetable broth or stock
2 cups frozen peas
2 tablespoons balsamic vinegar

Cook Mode Prevent your screen from going dark

Instructions

Place the 4-5 Yukon gold potatoes in a large soup pot or Dutch oven and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add the 2/3 cup full-fat Greek yogurt, Kosher salt and ground pepper, and mash to your liking.
Heat the 2 tablespoons olive oil in a large non-stick skillet. Sauté the 3 onions, 3-4 garlic cloves, and 4 medium carrots over medium heat for 3-4 minutes.
Add in the 16 ounces fresh mushrooms and Fresh herbs. Cook, stirring occasionally, until the mushrooms begin to brown slightly.
Stir in the 2 tablespoons tomato paste and 2 tablespoons gluten-free flour. Add the 2 cups vegetable broth or stock little by little, stirring continuously until the sauce starts to form.
Taste and season with salt and pepper; let the sauce simmer for about 10 minutes, or until it thickens.
Meanwhile, preheat the oven to 350°F.
Stir in the 2 cups frozen peas and the 2 tablespoons balsamic vinegar then transfer to a baking dish. Spread the mashed potatoes over the bottom of the dish and bake at 350°F for 18-20 minutes, or until bubbly and slightly browned on top.
Allow the shepherd’s pie to cool for a bit before transferring to plates. Serve and enjoy!

Notes

This shepherd’s pie can be made ahead of time and stored in the refrigerator before baking.
Feel free to use any ground meat or meat substitute for added protein.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg