TBH with you, I don’t think I’ve ever had a real shepherd’s pie. I didn’t grow up eating it and then really just wasn’t into the idea // never had an opportunity to try it. That being said, I really can’t tell you if this is similar to the real thing. What I can tell you is that it’s absolutely DELICIOUS.
Ready for story time?
When I was a senior in college, I was living on my own in an apartment in the middle of no where Indiana. I had come back to Purdue to finish my Bachelors program after being in NYC for a year at fashion school. It was culture shock going back and I had developed (or more like found out) more food allergies than just dairy. It was almost impossible to find a restaurant that could cater to my dairy-free, gluten-free, corn-free needs. That was the year I learned to cook. It was also the year I made a butternut squash // sweet potato shepherd’s pie with bison. I only made it once, but it was too good to forget. I didn’t save the recipe I used (and probably altered), so I started from scratch with this baby and decided to make it 100% Low FODMAP. Though, even a normal person would enjoy it, so it really makes the perfect peace meal — say you’re on Low FODMAP, but bae isn’t. This is the cozy date night in dish to make with a bottle of biodynamic red wine (ugh, I think I miss date nights in, I’ve just been dating myself lately LOL).
This pie is chock full of vegetables AND contains bone broth so it’s super nourishing for the gut. It also tastes like a creamy, meat-filled dream, so there’s that, too.
Ingredients // Pantry items:
1lb bison (or lamb // meat of choice)
2 diced medium tomatoes
1 finely diced bell pepper (I used a red one)
1 finely diced zucchini
1 teaspoon chili powder
1 inch of ginger minced (approx 1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon avocado oil
1/2 a large kabocha squash already roasted (how-to here)
3 medium carrots already roasted
3/4c bone broth (I used turkey)
1/4 teaspoon chili powder
A pinch of salt
High speed blender
Parsley for garnish
Preheat oven to 375F
Pour 1 tablespoon of avocado oil to pan over medium heat
Add minced ginger to the pan and stir until slightly fragrant
Then, add all chopped vegetables and sauté until softened
Remove veggies from the pan - place in a bowl to be used later
Add bison to the pan with spices (1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper)
Once the meat is completely cooked, add your sautéed veggies back into the pan
While that’s all softening together on low heat throw your roasted carrot pieces and kabocha squash (make sure to take the peel off) in the blender with 3/4c of bone broth
Blend until nice and creamy
Add spices to the blender (1/4 teaspoon chili powder and a pinch of salt) and blend some more
Transfer filling (meat and vegetable mixture) to an oven safe pan - I suggest a 10 inch cast iron - and carefully pour the kabocha // carrot blend on top
Use a spatula to even the topping and make sure filling is completely covered
Bake for 20 mins
Chop some parsley and use it for garnish (but really just to make it look more appealing)
This is the prettiest colored, yummiest ugly dish in the world. Don’t let the funny looks of it sway you when you cut into it and try to take a cute photo of your plated food (newsflash: it ain’t gonna happen with this one).