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.
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