Shepherd’s Pie with Root-Vegetable Puree

By: | Tags: | Comments: 0 | November 5th, 2010

Shepherd's Pie with Root-Vegetable Puree

Enjoy cost-effective root vegetables in a hearty way with this recipe.

Serves: 4

Prep Time: 10-15 minutes

Cook Time: 40 minutes


  • 2 Idaho potatoes, peeled, and cut into 2-inch chunks
  • 1 celery root (celeriac), about 1/4 pound, peeled and cut into 2-inch chunks
  • 1/2 cup fat-free sour cream
  • 2 T all-purpose flour
  • 1 tspn dried thyme
  • 1/2 tspn salt
  • 1/4 tspn ground black pepper
  • 2 tspn olive or vegetable oil
  • 1 cup onion, chopped
  • 1 cup button mushrooms, sliced
  • 1 lb boneless beef round or chuck, cut into 2-inch cubes
  • 1 cup fat-free broth
  • 1 T Dijon mustard
  • 2 medium carrots, peeled, and chopped
  • 1/4 cup fresh parsley, chopped


Preheat oven to 400F.

Combine potatoes, celery root, and enough water to cover them in a medium saucepan; set pan over high heat. Bring to a boil, reduce heat to medium-high, and simmer for 10 minutes, until vegetables are fork-tender. Drain and transfer to a food processor or large bowl. Add sour cream and process or, using a potato masher, mash the vegetables until smooth; set aside.

Meanwhile, in a small bowl, combine flour, thyme, salt, and pepper; set aside.

Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms. Sauté for 2 minutes, until the mushrooms release juice. Add beef and sauté for 5 minutes, until browned on all sides. Add flour mixture and stir to coat.

Whisk broth and mustard together in a small bowl. Add to the pan along with the carrots. Bring the mixture to a boil. Remove it from the heat and transfer to a deep, 9-inch pie plate or shallow baking dish.

Top beef mixture with potato purée and, using the back of a spoon, smooth the surface while making decorative swirls. Place pie plate on a baking sheet.

Bake for 30 minutes, until the top is golden. Sprinkle the top with parsley before serving, if desired.

Nutrition Score per serving:

(2 cups) 352 calories, 35 g carbs (40%), 9.2 g fat (24%), 4 g fiber, 32 g protein (36%), 2.5 g saturated fatView the original recipe at:

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