Yummy Mummy Monday: Shepherd’s Pie

I’ve been going through my favourite Fall & Winter recipes trying to get inspired for when we’re really craving yummy meals that leave us warm and cozy from the inside out. Growing up with an English Mum, shepherd’s pie was a delicious staple in our house and I still love this meal today. One of my girlfriend’s and I were talking about our favourite recipes this week and comparing versions of this classic dish… And now I’m craving some! So, I thought I’d offer up my family’s recipe, complete with a healthier twist on the potato topper (but don’t worry, I’ve included the classic spud version too). A great bonus is that it’s a quick & simple dish perfect for busy weeknights- you can even prep it the night before so all you have to do is pop it in the oven when you get home.

Ingredients:
Serves 4- 6
1 1/2 lb lean ground beef
1 onion, chopped
3 carrots, chopped
1 cup peas
1 medium turnip, chopped
1/2 head cauliflower
(for the traditional version, use 4- 5 medium potatoes)
1 tsp Worcestershire sauce
1 tbsp dijon mustard
Salt & pepper to taste
Optional: 1 cup grated cheddar cheese

Directions:
1. Preheat oven to 350 degrees. In a large pot, bring some water to a boil. Boil turnip (or potatoes if going the classic route) & steam cauliflower & carrots on top.
2. In a pan, cook the ground beef & onion, followed by Worcestershire sauce & dijon. When cooked, toss in peas and steamed carrots.
3. Drain turnip and place in a large bowl with cauliflower; mash to desired consistency (same step if using potatoes).
4. Scoop the beef mixture into a casserole dish & top with turnip/ cauliflower combo or potatoes. Top with cheese if using.
5. Place in oven and bake for 10 minutes; the turnip/ cauliflower version will probably not achieve the same golden brown/ toasted appearance as the classic spud- topped one, but it will still be delish!