Some foods are referred to as “comfort foods” for their ability to bring us back to a time and place where life seemed simpler and more, well, comforting. However, as we become adults and focus more on eating healthfully and taking care of our bodies, many of the comfort foods we enjoyed in our childhood years are suddenly too unhealthy to eat “as is.” That doesn’t mean you can’t “have your pie and eat it, too,” to borrow from the popular expression. You just have to make some tweaks to your favorite recipes to bring them into the modern age. One perfect example is this recipe for an old favorite, Shepherd’s Pie. With a little updating, this version is healthier and greener than the Shepherd’s Pie you might remember, but just as delicious!

Organic Healthy Comfort Food

Make an old recipe come to life with healthy, organic ingredients

Organic Vegetarian Shepherd’s Pie

1 lb. organic potatoes, Yukon Gold or other, cut into even pieces and boiled until fork tender
Butter and milk
1 package of your favorite meat substitute, such as veggie burgers or meatless crumbles. You can also use mushrooms or lentils
1 large organic onion, finely diced
1/2 cup organic carrots, finely diced
1 Tbsp. water
3/4 cup organic corn kernels, thawed
1 teaspoon chopped fresh thyme
1 Tbsp. Worchestershire sauce.
3 tablespoons all-purpose flour
1-2 cups organic vegetable broth
Oil as needed

Making Shepherd's Pie

Mashing potatoes for Shepherd’s Pie

1. Once the potatoes are cooked, drain and mash with butter, milk, salt, and pepper until creamy and smooth. Set aside.
2. Preheat the oven to 400 degrees. While the potatoes are cooking, prepare the filling. Cook the veggie burgers, mushrooms or lentils in a sauté pan. Remove from pan and set aside.
3. Add a little oil to the pan and sauté onions, garlic, and carrots. Add water until the ingredients begin to soften. Add the ground veggie burger, mushrooms or lentils back into the pan with the vegetable mixture and turn down the heat. Add the corn, seasonings and flour to coat. Stir in the vegetable broth.
4. When some of the liquid has been absorbed, transfer the vegetable filling into an oven-safe pan. Cover with the mashed potatoes and bake in oven for about 30-40 minutes, or until mashed potatoes form a nice crust.
Serves 4.
Recipe credit: Boston Organics, by Sarah S.
Mashed Potato Photo Credit:, Attribution License, Some rights reserved by gkdavie
Shepherd’s Pie Photo:, Attribution License, Some rights reserved by stevendepolo