Shepherds Pie

This recipe is perfect for a cold night whether you use beef, chicken, turkey, or lamb! You'll be able to stick with your diet, have veggies, protein, and enjoy this crazily delicious dinner!

Here's what you need:

Makes 4 portions

3/4 pound of meat

1/2 onion

2 carrots

2 garlic cloves

1 cup of frozen peas

3/4 cup almond milk (or 1/2 cup beef broth and 1/4 cup milk)

3 potatoes

1/2 cauliflower head cut into florets

1 TBSP unsalted butter





1 TBSP flour

Here's how you make it:


First start to steam or boil 3 red potatoes. Preheat oven to 350°F. Start another burner at about a medium-high heat. Put a cast-iron or non stick pan on that burner and grease the bottom with some type of oil (staying away from olive oil). Add cauliflower to the potatoes. Take the meat and put it in the pan you just put on the stove. Sprinkle a bit of pepper on top. Make sure to stir meat around so it all gets cooked. Once the meat is fully cooked, transfer it to a plate, but try to leave the juices in the pan. Put the pan back on the burner, and add about a TBSP of oil. Add in the carrots, garlic, and onions to the pan. Mix these around, and cook until the onions become translucent. Add the meat back into the pan, along with a tiny bit of salt, pepper, oregano, and a pinch of rosemary. Add about a ½ of a cup of the almond milk or broth, whichever you are using. Stir this, and let it simmer. Add flour and stir. Add frozen peas and mix. At this point, you should be able to shut off your cauliflower and potatoes if they are soft. Put the mixture that includes the meat into the container you plan to use in the oven (bread pan works well). Take the cauliflower and potatoes and put them in a big bowl. Add a little bit of salt and pepper, along with the butter. Mash all of this together. Put this mixture into the pan with the meat mixture. Put this in the oven for about 20-25 minutes or until brown on top.