It’s time for a healthier spin on the traditional Shepherd’s Pie recipe, made with ground chicken & topped with a simple, yet hearty carrot and rutabaga mash!
There’s nothing better than curling up on the couch with a favourite classic meal from your childhood, right?
Every Christmas Eve, my mom used to make a Shepherd’s Pie for us to enjoy in front of the fireplace as we were curled up in cozy blankets watching our fave movies like It’s a Wonderful Life and Mickey’s Christmas Carol.
With spring on the way, though, I thought it was time to put a healthier, lighter spin on the traditional Shepherd’s Pie recipe and top with a simple, yet hearty carrot and rutabaga mash in place of those rich mashed potatoes.
The carrot and rutabaga mash is made much the same way as mashed potatoes are: by cutting up carrots and rutabaga, boiling for 15 minutes, and mashing with a bit of garlic and lemon juice. It is definitely a refreshing new addition to this Shepherd’s Pie recipe, one I promise you will love!
Not only is this Shepherd’s Pie packed with more nutrients and vegetables than ever, but it is also gluten-free and free of red meat! I used ground chicken for this recipe, but if you’re a fan of the traditional beef you can use that as well. It’s really up to you! While all Shepherd’s Pie recipes take a bit a time, I simplified this one by adding about half a package of Green Giant frozen vegetable mix to save a bit of time. This recipe is absolutely perfect for curling up with a glass of wine after a long day – I even use a bit of red wine in the meat mixture!
This Shepherd’s Pie recipe also works great for dinner parties, pot lucks, and group dinners because it serves soooo many people, and is super tasty. I’m not trying to brag, but this ain’t your grandmother’s meat pie…
Will you be trying out this Carrot and Rutabaga mash on top of your next Shepherd’s Pie? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you cook up!