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Shepherd's Pie

A low-FODMAP version of shepherd's pie
Course: Main Course
Servings: 6 people

Ingredients

  • 1 cup bell peppers diced
  • 1 cup carrots diced
  • 2 tbsp garlic infused olive oil
  • 1 lb grass-fed ground beef
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 cup water
  • 1/2 cup peas
  • 2 sprigs rosemary and thyme

For Potato Topping:

  • 2 cup golden or russet potatoes peeled
  • 1/4 cup butter
  • 2 tbsp milk of choice
  • 1/2 tsp kosher or sea salt
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella cheese

Instructions

  • Preheat oven to 400 degrees F. Heat a cast iron skillet* to medium heat and add in the garlic infused olive oil, bell peppers, and carrots. Saute until carrots are softened.
  • While that is cooking, add the potatoes to a pot full of water and bring to a boil. Allow them to boil until fork tender (at least 10 minutes). Drain, smash, and add in the butter, almond milk, and salt. Stir well. Turn heat off and set aside.
  • Add in the meat and brown the meat until cooked.
  • Stir in the water, worcestershire sauce, and tomato paste.
  • Stir in the peas and fresh herbs. Let simmer for about 10 minutes, stirring often, until liquid reduces.
  • Cover the mixture with the potatoes, being sure to seal the potatoes along the edges to prevent bubbling. Top with the cheese.
  • Transfer to the oven for 20 minutes. To get that browning on the cheese, switch the oven to broil for about 2 minutes (be care and watch, as it can burn quickly!)

Notes

If you’re not using an oven safe skillet like a cast iron, you’ll need to transfer your mixture to an oven safe casserole dish before topping with the potatoes!