Shepherd’s Pie (did I spell that right?)

IT’S SO COLD. Winter is the worst. Seriously, the worst. It’s like they try to trick you into thinking it’s great because of the holidays and all, but really that’s just a couple of fun days of distraction in the midst of a whole bunch of nose-hairs-frozen-solid kind of days.

I keep wondering if it will get any better. I mean, it just got cold like a week ago and I am already miserable.  I sit in my office with a space heater on every day, while my coworkers walk in and immediately start sweating.  That’s me – frozen to the core ALL THE F*CKIN TIME!   (including right now – in a sweatshirt, in a 72 degree apartment, with two blankets on top of me.)

Some people say that food makes it all better – soups, stews and chili. They help, don’t get me wrong, but there is nothing that can make this time of the year less painful. Unless you’re one of those Minnesotans. You know the ones I’m talking about… the kind of Minnesotans that LOVE the snow and the feeling of their snot turning to ice on their face while they ski down a hill or go running outside without a parka on.  Those Minnesotans.

Ok, enough complaining for one day.  Here is my attempt at some Minnesotan comfort food for the winter season, even though food doesn’t warm me up, and I don’t know if this even originated in Minnesota. 🙂

Shepherd’s Pie

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What You Need

1lb ground beef

3 large red potatoes, peeled

3 stalks celery, diced

3 carrots, diced

1/2lb brusselsprouts, diced

1 yellow onion, diced

¼ cup chicken broth

4 tbs ghee (divided – 2 + 2)

½ cup milk

2 cloves garlic, minced

2 tsp sea salt

2 tsp pepper

2 tsp paprika

3 tsp oregano

2 tsp celery seed

1 tsp onion powder

2 tsp garlic powder (+ 2tsp for the potatoes)

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What to Do


  1. Make mashed potatoes! Dice your peeled potatoes into chunks, they should be as equal in size as possible so they all cook in the same time.  Bring a large pot to a boil over high heat, add some salt, add your potatoes.  Let the potatoes boil for about 20-23 minutes. You’ll know they are done when you pierce one with a fork and it breaks apart.  Drain and let sit for a few minutes.
  2. Add 2 tbs of ghee to the potatoes, and mash them up! Add 2 tsp garlic powder and ½ cup of milk then mash some more. Once potatoes are smooth and soft, you can give your arms a break. Set your potatoes aside.  Pre-heat your oven to 375.
  3. Make your vegetables! Add 2 tbs ghee + minced garlic to a large pan. When ghee is fully melted, add your brusselsprouts and carrots, and let them cook for a few minutes until they start to soften. Add celery, onions, seasonings and chicken broth and cook until onions are translucent. (The chicken broth adds some flavor).
  4. Once your veggies are done, remove them from the pan and add them to a square pre-greased (olive oil spray) casserole dish.
  5. Make your meat! In the same pan you made your veggies in, add your ground beef and begin to break it up into small pieces as it cooks. Once cooked through, pour the ground beef on top of the veggies in the casserole pan.
  6. Then, add your mashed potatoes on top and spread them to cover the pan. (I need to work on the covering part, but the dish still tastes the same!) Bake uncovered for about 25 minutes.
  7. Enjoy!


I would love to hear what you think if you give this recipe a try! Did it sucks? Is it a regular on your menu now? Do you have questions?   Share photo of your HealthyBalanceBlog dish on instagram by tagging #ahealthybalanceblog ❤

Thanks for reading — xoxo

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