fork of not shepards pie
July 8, 2020

Not Shepards Pie

By Ange's Table

Good morning.  How has your first week of July been?

I swear the time is just flying by.  Where did June go?  I think I blinked and it passed me by.

Today I want to share with you a dinner recipe that is one of our family favorites.  A long time ago when I was able to eat all the yummy foods in the world, I made traditional Cottage Pie, using beer and whipped white potatoes for the topping.  But since I can no longer have gluten or most night shade vegetables, I had to adjust our recipe a bit.  And I have to say, it is just as flavorful and delicious as the original.  

meat and veg for not sheppards pie
Brown the meat, then add in the carrots, onion and garlic
meat and veg with herbs for not sheppards pie
Some herbs to make it taste amazing
add spinach to not sheppards pie
Mix in the spinach
hot potato back in pot for not sheppards pie
Drained potatoes back in the hot pot to dry any excess water
add ins for potato not sheppards pie
Season with salt mix, oil and milk
whip potato for not sheppards pie
Whip until smooth
spread over top not sheppards pie
Pour the whipped potatoes on top of the meat mixutre
potato on top of not sheppards pie
Spread it out evenly
drizzle with oil before oven not sheppards pie
Drizzle with oil before going into the oven
out of oven not sheppards pie 2
Cook in the oven until the top gets brown and the filling is bubbling up the sides
close up not sheppards pie in pan
Look how delicious
close up not sheppards pie on fork on dish
Served with a simple salad, so good!

Not Shepard’s Pie

For the topping:
  • 2 large sweet potatoes, cut up 
  • 1/4 cup olive oil
  • 2 1/2 tsp Seasoned Salt Mix
  • 1/4 cup oat milk
For the filling:
  • 1/4 cup olive oil
  • 1 lb ground turkey
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, minced
  • 8 oz frozen spinach, defrosted
  • 2 bay leaves
  • 6-8 sprigs fresh thyme
  • 1 Tbsp Seasoned Salt Mix

Preheat the oven to 350’F.

Boil potatoes in a pot of water until fork tender.  Drain and return to the hot pot.

Add in milk, oil and salt mix.  Whip with hand blender until smooth.  Set aside.

In a large oven safe pan, such as cast iron, heat oil over medium-high heat.  Add meat to pan.  Use wooden spoon to break up into bite sized pieces while browning.  

When most of the pink is no longer visible in the meat, add in carrots, onions and garlic.  Mix well. 

Once the carrots and onions start to soften, add in thyme and bay leaves.  Mix in.

Now add in the defrosted spinach and salt mix.  Stir well.

Pour the whipped potatoes on top of the meat mixture.  Spread it out evenly.  Drizzle a little oil on the top of the potatoes.

Bake in oven 30-45 minutes, until the tops browns a bit, and the meat is hot and bubbly.


Do you make Cottage Pie at home?  Or does your family prefer with lamb and have Sheppard’s Pie?  Leave a comment below, or tag us on Instagram @Anges_Table.  We love hearing from you.