This healthier shepherds pie has all of the cozy components of the traditional shepherds pie with some added veggies for extra nutrients. It's the perfect classic, cozy comfort food for a winter night. Plus It can easily be made dairy free.
0 Preheat oven to 400. Prep the potatoes. Heat a large pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces & cook until soft. While the potatoes boil, prep veggies.
1 Drain the potatoes and return to the pot. Set heat to low and add the butter and milk. Mash over very low heat, once smooth, turn heat off & add, salt and pepper.
2 In a deep oven proof skillet add lamb to skillet and sprinkle with sea salt. Brown over med/hi heat breaking up lumps with spoon. Remove lamb but leave juices.
3 Adjust heat to medium and add garlic, onions, Brussels and carrots to skillet, cook ~2-3 minutes in meat grease. Sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender.
4 Add the remaining ingredients for the lamb mixture to the skillet, stir to combine, then return lamb to skillet, stir again. Simmer for a few minutes to thicken the "gravy".
5 Spread mashed potatoes over the lamb mixture and use a spoon or spatula to smooth the top. Bake for about 20 minutes, until sauce is bubbling and top begins to turn light brown. Make sure you have a large baking sheet placed under because it will bubble! In the last 1-2 min, turn oven to broil to make the top slightly crispy.
6 Remove from oven, allow to cool. Sprinkle with more fresh herbs. Enjoy!
