Lean Shepherd’s Pie 🥧

Description:

This Lean Shepherd’s Pie is a delightful twist on the classic recipe, drawing inspiration from Delia Smith’s light version. What sets this rendition apart is the ingenious method of roasting the meat in the oven, bypassing the traditional frying step. With a perfect balance of flavors and textures, this dish is sure to become a favorite for weeknight dinners or cozy family gatherings.

Cook Time: 3 hours
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes

Nutritional Information (per serving):

Calories: 488.8
Fat Content: 17.4g
Saturated Fat Content: 7.7g
Cholesterol Content: 70.8mg
Sodium Content: 292.8mg
Carbohydrate Content: 55.6g
Fiber Content: 7.4g
Sugar Content: 7g
Protein Content: 28.2g

Ingredients:

12 oz ground beef
1 onion
1 parsnip
4 carrots
1/2 tsp ground cinnamon
1 sprig fresh thyme
1 sprig fresh parsley
1/2 tbsp plain flour
1 tbsp tomato puree
15 oz potatoes
Quark (as needed)
1/4 cup 1% low-fat milk
2 leeks
2 1/2 oz reduced-fat cheddar cheese
2 tbsp parmesan cheese
Salt and pepper to taste

Instructions:

Preheat the oven: Set the oven to 140°C (275°F) to preheat.
Prepare the vegetables: In a food processor, combine the onion, parsnip, and carrots. Add the ground cinnamon, fresh thyme, parsley, and flour. Pulse until finely chopped, avoiding turning it into a puree.
Assemble the casserole: Transfer the chopped vegetables to a casserole dish. Add the ground beef, and season generously with salt and pepper. Mix the tomato puree with stock, then pour over the mixture. Stir well to combine.
Slow cook: Place the casserole in the preheated oven, cover with a lid, and cook for 2 hours.
Prepare the mashed potatoes: About 30 minutes before the casserole is done, peel and chop the potatoes. Boil them in salted water until tender. Drain and let them steam for 5 minutes. Mash the potatoes using an electric handheld whisk, gradually adding Quark, milk, salt, and pepper until light and fluffy.
Increase oven temperature: Once the casserole is done, increase the oven temperature to 200°C (400°F).
Top with mashed potatoes: Spread the mashed potatoes evenly over the meat mixture in the casserole dish.
Add leeks: Slice the leeks lengthwise, then chop into 1/4 inch slices. Rinse and dry them, then scatter over the mashed potatoes.
Cheese topping: Sprinkle the grated cheddar cheese over the leeks, followed by a dusting of parmesan cheese.
Final bake: Return the dish to the oven, placing it on a high shelf, and bake for an additional 25 minutes, or until the top is golden and crusty.
Serve and enjoy: Once baked to perfection, remove from the oven and serve hot. Each spoonful promises a burst of flavors and a comforting meal experience.

Recipe Notes:

This recipe yields 4 servings, making it perfect for a family dinner or for meal prep.
Feel free to customize the recipe by adding your favorite herbs or spices to suit your taste preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage. Simply reheat in the oven or microwave before serving.
Serve this Lean Shepherd’s Pie with a side of steamed vegetables or a fresh salad for a wholesome and satisfying meal.