In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain.

What makes this Lentil Shepherd’s Pie the best? Why thank you for asking. There are 3 simple and scrumptious reasons. These lentils are jam packed full of veggie deliciousness: carrots, mushrooms, peas, and are seasoned perfectly with thyme, onions, garlic, and an extra zing of BBQ sauce.

Tis the season to go decadent––rich pumpkin, bread crumbs, tempeh, turmeric, and a medley of mushrooms are all baked into this deliciously layered dish.

This Paleo Shepherd’s Pie is classic, cozy comfort food for cold winter days! It’s Whole30 compliant, dairy free and kid approved. A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.

I’m so excited to be sharing this Healthy Shepherd’s Pie recipe with you! I’ve been super sick with a cold these last few days and it was hard to make, film, and edit the video for this recipe in.

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Pulled Pork Shepherd’s Pie. I make pulled pork a lot. Whether it is using my smoker, grill or even just using the slow cooker, I love the tender taste of a slow cooked pork butt or shoulder.

Boil potatoes, mash and season to taste with milk and butter. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar.

A colorful take on classic shepherd’s pie with lentils, vegetables, and a fluffy sweet potato topping. You’ll love this 10-ingredient plant-based meal!

Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.