Recipe Remake: Martha’s Shepherd’s Pie
St. Patrick’s Day is upon us and I have been searching for a recipe that is gluten and grain-free for our yearly Irish-inspired dinner. The past couple of years I’ve done a vegan corned seitan with cabbage and red potatoes, but since I’m not eating wheat right now, I wanted to find something a little different from our norm.
A couple of weeks ago I came across Martha Stewart’s recipe for traditional Shepherd’s Pie using lamb (though I’ve heard that’s a British thing and that the Irish tend to use beef instead), and I thought I’d give it a try. Instead of using the traditional russet potatoes for the mashed topping, I decided to keep it nutritious with sweet potatoes.
Additionally, rather than use refined ingredients such as Worcestershire sauce and tomato paste, I opted for mimicking the Worcestershire flavors with whole ingredients and chopped cherry tomatoes. Overall, I was very happy with how the final product turned out and I found myself going back for seconds (and thirds!).
The whole fam enjoyed the dish, even the little one, and it’s something I’ll definitely be making for St. Patrick’s Day, and probably other family gatherings as well. This is most assuredly a comfort food and I love how the sweet potatoes add just a hint of sweetness to counteract the slight acidity of the apple cider vinegar and tomatoes.
Also, I think traditionally only peas and carrots are used in Shepherd’s Pie, but I went with mixed veggies that included carrots, peas, green beans, and corn, however, you could definitely use fresh carrots and frozen peas (or fresh), if you’d like. Once this comes out of the oven you want to let it set up for a few minutes before serving. Also, if you want a little extra color or crunch on the potatoes you can broil it for 2-3 minutes at the end of its cook time.
You can use Earth Balance in place of the coconut oil in the potatoes if you wish and you can also serve this in 4 individual ramekins or one larger casserole dish.
- 2 Large Sweet Potatoes, peeled and diced
- ½ cup Unsweetened Almond Milk
- Salt and Pepper to Taste
- 2 tbsp Coconut Oil
- ½ Large Onion, diced
- ¼ cup Cherry Tomatoes, chopped
- 1 tbsp Tapioca Starch
- 1 tbsp Apple Cider Vinegar
- 1 cup Vegetable Broth
- ¼ tsp Chili Powder
- 1 Clove Garlic, minced
- ½ Package Frozen Mixed Vegetables
- Salt and Pepper to Taste
- Preheat the oven to 425 degrees F. In a medium saucepan, cover potatoes with salted water and bring to a boil. Reduce heat, simmer until fork-tender, 15 to 20 minutes. Drain and set aside.
- While potatoes are cooking, add a tablespoon of water to a medium skillet and warm over medium heat. Add the onion and saute 5-10 minutes or until soft. Add the tomatoes and saute a few minutes more. Add the starch, apple cider vinegar, garlic, chili powder, and vegetable broth. Bring to a simmer and let cook until it starts to thicken, about 10 minutes. Stir in the frozen vegetables and cook another 5 minutes.
- In another medium saucepan, heat the milk and coconut oil until just warm. Add the sweet potatoes and mash. Stir in salt and pepper and cook off any excess liquid if necessary. Stir until smooth.
- Add the vegetable mixture to your ramekins or casserole dish and top with the sweet potatoes. Spread the sweet potatoes to cover the veggies completely and use a fork to create peaks.
- Bake for 25 minutes (broiling for the last 2-3 if desired), cool slightly , and serve.
What will you be serving up on St. Patrick’s Day?