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My boy took a cortisol saliva test recently in which the test paper said to avoid cruciferous vegetables that day. When I looked in the fridge, however, I was shocked to see the majority of its packed contents were of the cruciferous persuasion and there were also enough high FODMAP foods to set me up in business. This set me thinking, of course, the result being that whilst we are not following a low FODMAP diet per se, I want to make some meals that are free of them. It’s important to vary the diet in terms of nutrient intake but I also think it’s worthwhile to do the same with food groups. And so this dish has made it into steady rotation, and the fact it also happens to be quick and simple to make but also every bit as comforting as you would expect from good ol’ classic shepherd’s pie, has made it a keeper.
Whilst I’m the first to admit that long, slow cooking brings out the best of a meat sauce, I also know that so many of us are pushed for time yet often need to feel comfort – only without the expense of time and effort – so this cosy dish is going to tick all those necessary boxes for you. Something I always keep in my store cupboard is a can of pumpkin purée. I use it a fair bit in my baking and it works a charm in sauces, where it adds that creamy silkiness you achieve from the long, slow. This one being no exception. And how do we achieve a {quick} shepherd’s pie? By keeping up a brisk simmer on the sauce, cooking the roots at the same time, assemble the dish whilst everything is still hot so all you need do is send it under a hot grill/broiler to brown and bubble. With very little work, you can have this on your table in under three quarters of an hour.
I photographed this pie at the weekend on a cold, miserable and gloomy day that had comfort food written all over it. And what a prize lunch it proved to be! Though it was no longer piping hot by the time it reached our mouths, it was just as satisfying …
{quick} shepherd’s pie with golden horseradish mash
If you’re watching your FODMAPS, a moderate portion should be fine for you, depending on your tolerance. We are all different. If you’re concerned, you may like to use the same quantity of celeriac instead of the white sweet potato, it makes an equally awesome mash!
Serves 6
Print the recipe here
for the sauce –
1 tbsp coconut oil, or other fat
1 large stalk celery, finely chopped
2 medium carrots, grated
1+1/2 lb ground lamb
2 tsp Italian seasoning
1 cup pumpkin purée
1+1/4 cups bone broth (made without onions, garlic)
generous pinch sea salt
for the mash –
1 medium (3/4 lb) yam
1 large (3/4 lb) white sweet potato
pinch sea salt
1 tbsp freshly grated horseradish
Melt the coconut oil into a large pan and add the celery and grated carrot. Cook on a gentle heat for 5 minutes until softened. Add the lamb, turn the heat up to medium and cook for a further 5 minutes, breaking down clumps with a wooden spoon or fork. Now stir in the dried herbs, pumpkin purée, 1 cup of the broth and a pinch of sea salt. Bring up to a bubble, cover the pan and simmer for 30-35 minutes until the liquid has all but evaporated into a rich, creamy sauce. Add the remaining broth if you feel it needs it. Taste and add more salt if needed.
Meanwhile cook the sweet potatoes and yam in a large pan with an inch worth of water, bring to a simmer and cook for around 10-12 mins until tender. Alternatively cook them in your steamer. Drain the veggies, add your grated horseradish and mash with a masher rather than the food processor, or your mash will turn to gloop.
Put the meat sauce into an 11 x 8 inch dish and spoon over the mash. Grate over more horseradish if you like and put under a hot grill/broiler until browned and bubbling, 6-7 minutes or so.
Serve with a simply dressed green salad or collards sautéed in coconut oil.
Please put my name down for when you write a cookbook. I am waiting and I know it is going to be awesome
Aww Martha that’s such a sweet thing to say, thank you you just made my day!! X
This dish looks simply delicious, and the horseradish will be a welcome change, thank you! I am finding more great recipes thanks to you for my SIBO/Hashi diet. Many, many thanks! I will be making this very soon. The indoor farmers market starts next week and I will order ground lamb from one of the ranchers. Yum!
Thanks Susie, I know that horseradish is definitely welcome in our house 🙂
Hope you love the recipe!
I really can’t stop thinking about it :). Many thanks for all of your great work. Wishing you and you family wonderful celebrations in the coming months.
I just found an interesting email in my inbox- A series on autoimmunity diseases looking for a cure called
https://betrayalseries.com. Or info@betrayalseries.com
That’s so kind, thank you Susie, I’m pleased my recipes make your life easier. Thanks also for the link, it’s the first I’d heard about this series so I’ve just signed up – if the trailers are anything to go by, I’d better get the kleenex to the ready next month!!
And here’s to wishing you and yours a happy festive time too – not long to go 😉 x
This looks amazing, Kate!
Hey Erin, nice to see you here – and thank you. There’s nothing like a good old storecupboard pie 😉
Made this dish tonight. I love being able to thicken a meat sauce with canned pumpkin, as I don’t do well with many of the new alternative thickeners/flours that make everything creamy. And, the horseradish is a great addition. I did add bacon grease to the sweet potato mash, as mine was very dry without it. Just a wonderful dish. Thank you so very much.
hurrah for bacon grease 🙂
Glad you enjoyed the recipe Tiffany!
Made this for dinner tonight. First time I’ve ever had horseradish. I liked it! Made mine with ground beef (no lamb available) and added a little onion and garlic. Delicious!!
Thanks again for the great recipe!
Hurrah. I thought your comment was lost – now it’s just reappeared!
So pleased you enjoyed the recipe Cheryl – hope I’ve managed to convert you to the delights of horseradish!!
Is it possible to use a jar of horseradish in place of fresh? If so, how much would I use?
Yes definitely and I would stir in to your own taste.
If you are strict AIP check the labels though, most pre-made versions have added ingredients that may not be compliant.
wasabi sweet potato mash! you win the internet! this was amazing! — made it in two glass bowls== one for now one for later== breakfast love!
Pleased to oblige 😉 🙂
When do you add the Italian seasoning?
Good spot. Add it with the pumpkin purée 🙂
Another winner! Completely delicious, satisfying and comforting all at once. The collards complement this dish so well, both in flavor and visually. I second the comment about being put on the list for your next cookbook!
Thanks Christine. You’re very kind 😉
Good to hear you’re enjoying what’s on offer here!!
Can you freeze this meal after cooking it?
Yes you sure can!
I make this as a regular dish now-it’s a staple. So good!
Glad you’re enjoying it. We love it too!