Shepherd's Pie

A classic, comforting shepherd's pie made with a savory lean ground pork and vegetable filling, topped with creamy mashed potatoes, perfect for a cozy winter meal.

• Prep: 20 min
• Cook: 55 min
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $2.32/serving

Dietary

• Low-Residue
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• one-pot
• savory

Ingredients

• 2 pound russet potatoes (peeled and quartered)
• 0.5 cup milk
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1.5 pound ground pork (lean)
• 0.5 cup yellow onion (finely chopped)
• 1.5 cup carrot (peeled and finely diced)
• 1 cup frozen peas
• 1 cup chicken broth
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Place the peeled and quartered russet potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender. Drain well.
2. While potatoes cook, preheat oven to 375°F (190°C).
3. Return the drained potatoes to the saucepan. Add 1/2 cup milk and 2 tablespoons butter. Mash until smooth and creamy. Season with a pinch of salt and pepper.
4. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the lean ground pork and cook for 7-10 minutes, breaking it apart, until browned. Drain any excess fat.
5. Add the finely chopped yellow onion and finely diced carrots to the skillet with the pork. Cook for 5-7 minutes, stirring, until vegetables are softened.
6. Sprinkle 1 tablespoon of all-purpose flour over the pork and vegetables, stir for 1 minute. Pour in 1 cup of chicken broth, then stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
7. Stir in the frozen peas. Spread the mixture evenly in the skillet.
8. Carefully spoon or pipe the mashed potatoes over the pork mixture, spreading to cover completely. Use a fork to create decorative ridges on top.
9. Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly. Let rest for 5-10 minutes before serving.

Notes

Ensure carrots are finely diced and all vegetables are very tender to accommodate the low-residue diet. Mashing potatoes until very smooth is key.

Nutrition (per serving)

• Calories: 610
• Protein: 37.1 g
• Carbohydrates: 53.8 g
• Fat: 28.5 g
• Fiber: 4.9 g
• Sodium: 750 mg
• Saturated Fat: 10.5 g
• Sugar: 5.1 g
• Cholesterol: 95 mg