I DO NOT love the cold.  Ask anyone who knows me and they will tell you, it is my least favorite thing.  I even have my own hashtag #JenIsGrumpyAllWinter.

BUT it is a great time to dust off those hearty recipes we love, give them a little make over and a lot of love to fix them up!  They can still be both delicious and healthy.

Here is one of my favorites!  Healthy Shepherd’s Pie from the Fixate Cookbook.   So much better for you, still gives you that delicious and amazing home cooked flavor, but without all the garbage and with a TON of great vitamins and nutrients.  Let me know in the comments if you’ve tried it and what you think!

SHEPHERD’S PIE
SERVES: 4 (1 piece each) Prep Time: 25 min. Cooking Time: 49 min.
CONTAINER EQUIVALENTS (per serving): 1 1 1 1
Who doesn’t love shepherd’s pie? This hearty, gravy-smothered, fluffy, twice-baked-potato-topped casserole is the
stuff of legend, and we’ve got it Fixed so you can indulge without the guilt. Made with a light gravy, plenty of veggies,
extra-lean ground beef, and Fix-friendly sweet potatoes, it’s a delicious, healthy, complete meal that will keep you on track and satisfied.
Great for a family dinner or as a meal-prep standard, this recipe is sure to be a FIXATE classic!
1 cup low-sodium organic beef broth + 1
tsp. unflavored gelatin (preferably
from grass-fed cows)
1 Tbsp. olive oil
1 cup chopped onion
(approx. 1¼ medium)
½ cup chopped carrots
(approx. 1 medium)
½ cup chopped celery
(approx. 1½ medium stalks)
3 cloves finely chopped garlic
1 lb. raw extra-lean (92% lean or above)
ground beef
2 Tbsp. all-natural tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups frozen green beans
2 tsp. cornstarch (preferably GMO-free) +
2 tsp. water (combine to make
a slurry)
2 cups mashed sweet potatoes
(see Recipe Notes for seasonings)
1. Bring large saucepan of water to a boil over high heat.
2. Preheat oven to 425º F.
3. Combine broth and gelatin. Set aside.
4. Heat oil in large skillet over medium-high heat.
5. Add onion, carrots, and celery; cook, stirring frequently, for 3 to 5 minutes,
or until tender.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until lightly
browned and cooked through.
8. Add tomato paste; cook, stirring frequently, for 2 minutes.
9. Add broth mixture, Worcestershire sauce, thyme, salt, pepper, and green
beans. Bring to a boil. Reduce heat to low.
10. Add cornstarch slurry; gently boil, stirring constantly, for 1 minute. Remove
from heat. Set aside.
11. Transfer beef mixture to 8 x 8-inch casserole dish. Top with sweet potatoes.
Smooth to evenly cover. Bake for 20 to 25 minutes, or until sweet potatoes
are lightly browned.
12. Cut into 4 pieces (4 x 4-inches each); serve immediately.
RECIPE NOTES:
• This is a perfect way to use meal-prepped sweet potatoes.
• To make mashed sweet potatoes, cook 2 cups cubed sweet potatoes
in large pot of water for 10 to 15 minutes, or until soft; drain well.
Combine sweet potatoes with ¼ cup warm unsweetened almond milk, 1
tsp. ghee, ½ tsp. sea salt (or Himalayan salt), and ¼ tsp. ground black
pepper in a medium mixing bowl. Mash with potato masher (or back of a
fork) until desired consistency is achieved.
• If your casserole dish is really full, place it on baking sheet before baking
to catch any boil-over spills.
• Store leftovers in an airtight container and refrigerate for up to 5
days. You can also divide into individual portions and freeze for up to
3 months.
NUTRITIONAL INFORMATION (per serving): Calories: 331 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 73 mg Sodium: 519 mg Carbohydrates: 29 g
Fiber: 5 g Sugars: 8 g Protein: 29 g

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