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Shepherd's Pie
This classic Shepherds Pie recipe can be vegetarian or made with lamb or haddock. Recipe may be halved and may be frozen.
2 lb. Yukon Gold potatoes (about 4 large), peeled and cut into quartered
2 Tbsp. unsalted butter
3/4 cup milk
3/4 tsp. salt
3/8 tsp. freshly ground black pepper
1/4 cup grated Pecorino Romano cheese (optional)
4 tsp. olive oil, divided
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 cup julienne-cut carrots
1 medium onion, diced
1 large clove garlic, minced
1 cup low-sodium vegetable broth
1 Tbsp. diced sun-dried tomatoes
2 (14-oz.) cans great northern beans, undrained
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Shepherd's Pie

Shepherd's Pie

Shepherd's Pie
  • Servings:Serves 8
  • Prep Time:29 minutes
  • Cook Time:41 minutes
1. Spray a 9-by-13-inch pan with vegetable cooking spray and set aside. Preheat oven to 400 degrees F.
2. Prepare mashed potato topping. Place potatoes in a large pot and cover with cold water. Bring to a boil, lower heat to medium, and cook for 15 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes, return them to the pot, and add butter, mashing potatoes until butter melts. Add milk, salt, and pepper and mash until almost smooth. Set aside.
3. While potatoes cook, prepare vegetablebean layer. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add red and yellow bell peppers, zucchini, and carrots. Sauti, stirring frequently, until vegetables soften and begin to turn golden, 8 to 10 minutes. Season vegetables with salt and pepper, remove from skillet, and set aside.
4. Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add onion and sauti, stirring frequently, until onion softens and begins to color, about 5 to 8 minutes. Add garlic and stir briefly, about 30 seconds. Add broth, raise heat to high, and cook for 2 minutes, scraping bottom of skillet to ensure onions are well-coated with liquid. Add sun-dried tomatoes and beans with their liquid. Lower heat to medium-high and cook until mixture thickens slightly, 5 to 8 minutes. Return sauteed vegetables to pan and combine. If making lamb or haddock version, set aside vegetables. If making vegetarian version, transfer vegetables to prepared pan.
5. Optional: Prepare lamb or haddock layer.To prepare lamb, heat olive oil over medium-high heat in a large nonstick skillet.When oil is hot, add lamb, shallots, garlic,salt, pepper, and parsley. Cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Place lamb and any cooking juices in bottom of prepared pan. Place reserved vegetables on top of lamb. To prepare haddock, place haddock strips into prepared pan. Sprinkle with rub and stir to coat. 7. Place reserved vegetables on fish.
6. Top vegetables with reserved mashed potatoes and smooth the surface. Sprinkle top with Romano cheese, if desired. Bake until pie is heated through and sauce is bubbling around sides, about 15 to 18 minutes. Remove from oven, cover with foil, and let pie rest 10 to 15 minutes before serving.
Notes: Nutritional value is based on the vegetarian version of this recipe.
Source: Hannaford fresh Magazine, March - April 2009