As a former vegetarian, Shepherd’s Pie is not a meal that I’m intimately familiar with. It’s one of my husband’s favorite dishes, but until this month I had only ever made the fake-meat version.
In this recipe I’ve replaced the fake meat with turkey, substituted cauliflower for potatoes and broccoli for peas. It’s fully Paleo, over 2/3 vegetables, and it’s incredibly simple to make. And it tastes fantastic!
My friend Libby Louer from libbylouer.com is sharing her Sheppard’s Pie recipe for the crock pot. What a time saver!
This dish originated in northern England, Ireland, or Scandinavia some time in the 1700s. At the time it was known as Cottage Pie, referring to the homes where people of low incomes lived. The meal combined leftover meat with the very affordable staple, potatoes.
In more recent times, Cottage Pie is associated with ground beef, while Shepherds pie refers to the same meal made with lamb. I couldn’t find any specific name that referred to this dish made with potatoes, but there are over a dozen international varieties including pastelon de papa (Puerto Rico), hachis Parmentier (France), Siniyet Batata (Lebanon), and Shepherdless Pie (U. S. – vegetarian).
*Time saving tip: Instead of dicing your broccoli & carrots, put them in the food processor for 30 seconds.
Prep Time: 25 minutes
Cook Time: 5.5 hours