I’ve always called this dish shepherd’s pie. It wasn’t until a few years ago that I learned the awful truth: the shepherd’s pie I grew up with was a lie. Shepherd’s Pie is made with lamb. I come from a corn-fed family from the Midwest. We didn’t eat lamb. What we’d been eating was actually a version of cottage pie. We changed it up even more by putting the potatoes on top of the dish rather than using them as a crust as you would a normal pie.
What can I say. I come from a unique family.
My husband dropped some not-so-subtle hints that he’d been craving shepherd’s pie. I struggled with how I’d incorporate it into my meal plan, but it was deceptively easy. Last year I replaced the instant mashed potatoes with sweet potatoes to make the dish a little healthier and more flavorful. I took it one step further today and left out the cream of mushroom soup and shredded cheese.
Portion container information for this version is 1/2 green, 1 red, and 1 yellow. Add 1 blue if you add shredded cheese.
If you’re not following the meal plan, add 1 can of cream of mushroom soup to the pan while it’s simmering.
- 1 lb ground sirloin
- 1 Tbs cumin
- 1/2 tsp black pepper
- 1 bag sliced bell peppers and onions, frozen
- 1/2 cup water
- 1 tsp Worcestershire sauce
- 2 sweet potatoes, cubed
- 1/4 cup Almond milk
- Preheat oven to 350.
- Season meat with cumin and black pepper; brown on medium heat until done.
- Add frozen vegetables and cook 4 - 5 minutes or until soft.
- Increase heat to medium-high; add water and Worcestershire sauce and bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- While meat and vegetables are simmering, place potatoes in a pan and cover with water.
- Boil for 15 minutes or until soft; mash with Almond milk.
- Place meat and vegetable mix in a baking dish; cover with sweet potatoes.
- Bake for 20 minutes.