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Shepherd's Pie

Makes 6 servings

Macros: 362 cal, fat 5g, carbs 37g, protein 19g, fibre 3g


1-1/2 lbs Yukon Gold potatoes, peeled, diced

3/4 cup fat free chicken broth

2 tbsp reduced fat sour cream

salt and pepper



1 lb 95% lean ground beef

1 tsp oil

1 medium onion, diced

1 celery stalk, chopped

2 cloves garlic, diced

8 oz mushrooms, diced

10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans

2 tbsp flour, or use GF flour

1 cup fat free beef broth

2 tsp tomato paste

1 tsp Worcestershire sauce

1 tsp freshly chopped rosemary leaves

1 tsp freshly chopped thyme leaves

kosher salt and pepper


  • Boil potatoes in a medium pot of salted water until cooked and soft.

  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

  • Preheat oven to 400°F.

  • In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp 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 meat and mix well. Simmer on low about 8-10 minutes.

  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika

  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.

  • Remove from oven and let it cool 5 minutes before serving

Note: Cauliflower mash could be used as the topping for lighter version.






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