Savory Beef and Rutabaga Mash Shepherd's Pie
Seasoned ground beef and sweet carrots simmered in a rich savory broth, topped with a creamy garlic rutabaga mash. A comforting, low-carb family dinner made completely without tomatoes.
Prep
15 min
Cook
35 min
Total
55 min
Makes
6 servings
Created together. Shared with you.
Made by Maureen + Lila
Maureen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
35 min
Total
55 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Large pot · Colander
Time saver
This dish freezes well for up to 2 months; thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warm.
Do these three things first
- 1Preheat your oven to 375°F (190°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 11 steps complete
Next: Peel and cube the rutabaga into equal…
- 01
Peel and cube the rutabaga into equal…
Peel and cube the rutabaga into equal 1-inch (2.5cm) pieces.
Tap card to mark done - 02
Fill a large pot with lightly salted…
Fill a large pot with lightly salted water, add the rutabaga cubes, and place over high heat. Bring to a boil and cook for 20 to 25 minutes until the rutabaga is tender enough to be easily pierced with a fork.
Look for: the rutabaga is tender enough to be easily pierced with a fork
Tap card to mark done - 03
Preheat your oven to 375°F (190°C)
Preheat your oven to 375°F (190°C).
Tap card to mark done - 04
Heat olive oil in a large oven-safe…
While the rutabaga cooks, heat olive oil in a large oven-safe skillet over medium-high heat.
Tap card to mark done - 05
Add chopped yellow onion
Add chopped yellow onion, garlic clove, and diced carrot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and turn fragrant.
Look for: the vegetables soften and turn fragrant
Tap card to mark done - 06
Add the lean ground beef and dried…
Add the lean ground beef and dried thyme to the skillet. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until browned with no pink remaining.
Look for: browned with no pink remaining
Tap card to mark done - 07
Pour in the beef broth and stir…
Pour in the beef broth and stir in the green peas. Lower heat to medium-low and simmer for 5 minutes until the liquid reduces slightly into a light gravy.
Look for: the liquid reduces slightly into a light gravy
Tap card to mark done - 08
Drain the tender rutabaga thoroughly in a…
Drain the tender rutabaga thoroughly in a colander. Return to the hot pot and mash smooth using a potato masher together with butter and parmesan cheese.
Tap card to mark done - 09
Spread the rutabaga mash evenly over the…
Spread the rutabaga mash evenly over the browned beef mixture in the skillet, smoothing the top with a spatula.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 10
Transfer the skillet to the preheated oven…
Transfer the skillet to the preheated oven and bake for 20 minutes until the filling is bubbling at the edges and the top mash is lightly golden.
Look for: the filling is bubbling at the edges and the top mash is lightly golden
Tap card to mark done - 11
Remove from the oven and let rest…
Remove from the oven and let rest for 5 minutes before serving directly from the pan. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Allow: 5 minutes
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.
Free to download