Shepherd’s pie is one of my favorite low sodium comfort food meals — it is something I crave on a cold winter’s day. Since we’re not tending sheep or toiling away in the fields as our ancestors may have, we’ve tried to lighten the calorie load by using more vegetables and less potato: the main trick is to keep it moist (by adding a sauce) and flavorful. We used a head of Romanesco broccoli, but this can be substituted with regular cauliflower or broccoli. Thankfully, we had some mashed potatoes already on hand — from holiday eating! Enjoy.
PS – technically, this is actually a “cottage” pie recipe, because we’re not using lamb as our base.