2 ratings

Hilary's Sheperd’s Pie

This lighter version of a Sheperd’s Pie won’t weigh you down
Hilary's Sheperd’s Pie


Recipe Courtesy of Hilary's 

"Hilary’s warm Shepherd’s Pie replaces the typical mashed potato top layer with Original Veggie Bites to bring some extra flavor and texture into the dish. No doubt you’ll be going back for a second serving."

Deliver Ingredients


To make this dish vegetarian, swap out the pound of beef for a 15-ounce can of drained, and rinsed white beans.


For the Sheperd's Pie

  • 2 Tablespoons coconut oil
  • 1 Pound grass fed ground beef or 15-ounce can of white beans, drained and rinsed
  • 1 Teaspoon sea salt
  • 1 Teaspoon black pepper
  • 1 Onion, chopped
  • 2 Celery stalks, diced
  • 1 Teaspoon sage
  • 1 Teaspoon rosemary
  • 1 Teaspoon thyme
  • 1 Teaspoon parsley flakes
  • 2 Sweet potatoes, peeled and diced
  • 1 Cup apple cider, or broth
  • 1 Cup water
  • 2 Tablespoons arrowroot powder, mixed with 1/2 cup water
  • 1 Cup frozen peas
  • 1 Package veggie bites, such as Hilary's Original Veggie Bites


For the Sheperd's Pie

Preheat oven to 375 degrees F. Swirl 1 Tbl of the oil across the bottom and add the meat, breaking it apart. Sprinkle with salt and pepper and brown nicely. Remove to a bowl and set aside.

Heat the saucepan to medium, and add the remaining oil, onion, celery and herbs. Saute for five minutes, stirring a few times as the onion softens. Add the sweet potato, apple cider and water (2 cups liquid total). Cover and simmer for 30 minutes until the sweet potato is tender.

In a small bowl mix the arrowroot powder and 1/2 cup water. Stir this into the vegetable mixture and simmer for one minute.

Add the peas, ground meat or the rinsed beans. Pour into a 2 qt baking dish, top with Hilary’s Original Bites, and bake at 375 degrees for 40 minutes.