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Shepard's Pie


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  • Potatoes:
  • 1 - 1 1/2 lbs. Yukon Gold potatoes, peeled, diced
  • 3/4 cup fat free chicken broth
  • 2 T reduced fat sour cream
  • salt and pepper
  • paprika
  • Filling:
  • 1 lb. 95% lean ground beef
  • 1 t oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 oz. mushrooms, diced
  • 10 oz. frozen mixed vegetables
  • 2 T flour
  • 1 cup fat free beef broth
  • 2 t tomato paste
  • 1 t Worcestershire sauce
  • 1 t freshly chopped rosemary leaves
  • 1 t freshly chopped thyme leaves
  • kosher salt and pepper


Servings 6


Step 1

Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 t salt and pepper, set aside.

Preheat oven to 400 degrees. In a large sauté pan, brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 t salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meet and mix well. Simmer on low about 8-10 minutes.

Spread the meat on the bottom of a casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler for 1 to 2 minutes until the potatoes turn golden. Remove from oven and let cool 5 minutes before serving.

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