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Shepherd’s Pie Recipe

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This lightened-up Shepherd’s Pie recipe, layered with lean ground beef and veggies and topped with Yukon gold mashed potatoes, is perfect for all you meat-and-potato lovers!

This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
Shepherd’s Pie Recipe

This hearty shepherd’s pie is one of my favorite comfort food recipes! It’s also an excellent meal-prep recipe that can’t be missed! It packs in your carbs, protein, veggies, and fiber into one dish that you can refrigerate for two days or freeze before baking. For variations, you can make this with ground turkey in this Turkey Sweet Potato Shepherd’s Pie or try my vegetarian Portobello Shepherd’s Pie.

Shephered with mashed potatord's Pie laye

What is the difference between shepherd’s pie and cottage pie?

Classic shepherd’s pie uses only lamb and gets its name because shepherds look after their sheep. Technically, this recipe is “cottage pie” since it has beef instead.

What Makes This Recipe Healthy

This healthy shepherd’s pie recipe uses lean ground beef and tons of vegetables. There’s no butter in it, instead it’s made with olive oil. Not only do I use the typical frozen veggie mix, but I also use a cup of mushrooms for even more nutrition. Plus, this recipe only calls for two tablespoons of reduced-fat sour cream in the mashed potatoes. One serving has just 275 calories with 22 grams of protein and 5 grams of fiber. It’s a whole meal in one!

Shepherd’s Pie Ingredients

  • Mashed Potatoes: Yukon Gold potatoes, chicken broth, reduced-fat sour cream, salt, pepper, paprika
  • Ground Beef: Swap lean ground beef for ground lamb to make traditional shepherd’s pie. Or make it leaner with ground turkey instead.
  • Veggies: Onion, celery, mushrooms, frozen mixed vegetables, like peas, carrots, green beans, etc.
  • Garlic: Dice two garlic cloves.
  • Flour: For gluten-free shepherd’s pie, substitute all-purpose flour with gluten-free.
  • Broth: You’ll need one cup of beef broth.
  • Flavor: Tomato Paste and Worcestershire Sauce for extra flavor
  • Herbs: Chop up fresh rosemary and thyme but feel free to sub dried.
  • Salt and Pepper

How to Make Easy Shepherd’s Pie

  1. Mashed Potatoes: Boil the potatoes in salted water until soft. Next, drain and mash them with chicken broth, sour cream, salt, and pepper.
  2. Meat: Brown the ground beef in a large pan on medium-high heat. Season it with salt and pepper and then transfer it to a plate once cooked.
  3. Vegetables: Sauté the onion, garlic, mushrooms, and celery until the veggies are tender.
  4. Simmer: Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire, fresh herbs, and meat. Simmer on low for about 10 minutes.
  5. Assemble: Spread the meat mixture on the bottom of a casserole dish (approximately 9” x 13”), top it with mashed potatoes, and sprinkle with paprika.
  6. Bake: Bake the shepherd’s pie at 400°F for 20 to 25 minutes and then broil for a minute or two until the potatoes turn golden. Remove from the oven and let cool for five minutes before serving.

Can I prepare shepherd’s pie in advance?

Yes, this easy shepherd’s pie is a great make-ahead recipe! Cook, assemble, and refrigerate until ready to bake or freeze it to make another night. Keep reading for tips and instructions!

Meal Prep Tip:

It takes about the same amount of time to make two pies. So, if you want to double the recipe, you can eat one and freeze the other for later. Baking the dish from frozen does require some time – at least 2 ½ hours. If you want something quick for dinner, it’s best to thaw it the night before in the refrigerator.

To Make Ahead:

Assemble the shepherd’s pie and cover the baking dish with foil. Refrigerate it up to two days in advance, and then bake it in a preheated oven at 400°F for about 30 minutes or until heated through.

To Make Ahead and Freeze:

Prepare as directed in a foil pan or freezer-to-oven safe baking pan or pie dish. Cover it with foil and freeze. Defrost the pan for at least 24 hours in the refrigerator and then bake as instructed.

To Cook from Frozen:

Put the frozen baking dish covered with foil on a sheet pan. Transfer the pan to a preheated 350°F oven and bake until heated in the center, about 2 ½ hours. Broil the pie for a couple of minutes for extra color.

How to Store Leftovers:

Store cooled leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.

Variations:

  • Protein: Swap the beef for lamb, ground turkey, or more veggies.
  • Potatoes: Sub the Yukon Gold for russet potatoes, or you can even use sweet potatoes.
  • Low-Carb: If you want to reduce the carbs, top the shepherd’s pie with cauliflower mash instead. The leftovers will freeze well and can be reheated later.
  • To make dairy-free shepherd’s pie, omit the sour cream or replace it with a dairy-free alternative.

How to make shepherd's pieShepherd's Pie, Lightened Up

More Irish-Inspired Recipes for St. Patrick’s Day:

Your comments are helpful! If you’ve tried this healthy Shepherd’s Pie recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can re-share on my Stories!

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Shepherd's Pie, Lightened Up

4.85 from 112 votes
5
Cals:275
Protein:22
Carbs:31
Fat:7
This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes is perfect for all you meat and potato lovers out there!
Course: Dinner
Cuisine: American
Shepherd's Pie
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Yield: 6 servings
Serving Size: 1 /6th of pie

Ingredients

Potatoes:

  • 1-1/2 pounds Yukon Gold potatoes, peeled, diced
  • 3/4 cup chicken broth
  • 2 tablespoon reduced-fat sour cream
  • salt and pepper
  • paprika

Filling:

  • 1 lb 95% lean ground beef
  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 ounces mushrooms, diced
  • 10 ounces frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
  • 2 tablespoons flour, or use GF flour
  • 1 cup fat free beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly rosemary leaves, chopped
  • 1 teaspoon freshly thyme leaves, chopped
  • kosher salt and black pepper, to taste

Instructions

  • Preheat oven to 400°F.
  • 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.
  • Meanwhile, heat a large deep skillet over high heat and brown the meat, season with 1 teaspoon salt and pepper to taste. Cook, breaking the meat up with a wooden spoon as it cooks, about 5 minutes. When cooked, set aside on a plate.
  • Reduce the heat to medium-low and add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  • Add the frozen vegetables, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Whisk together the beef broth and flour then pour over the meat. Cover and simmer on low about 8-10 minutes, until the meat is tender and thickened.
  • 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.

Last Step:

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Video

Nutrition

Serving: 1 /6th of pie, Calories: 275 kcal, Carbohydrates: 31 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 331 mg, Fiber: 5 g, Sugar: 3 g

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425 comments on “Shepherd’s Pie Recipe”

  1. Great option for a healthier version without losing any of the flavor. I did half turkey and half ground beef to get the best of both worlds. My family went back for seconds and I didn’t have to feel guilty about celebrating St Patty’s Day with a thousand calorie meal!

  2. Really enjoyed this! We used a full bag of mixed veggies and left out the mushrooms. Made the potatoes with a little almond milk.

  3. While this is a delicious recipe, traditional Irish Shepard’s Pie is made with lamb and Cottage Pie is made with beef. I just thought if we were celebrating St Patrick’s Day, we might use lamb.

  4. We loved it. I modified with the veggies we like and a few other ingredients ( like veg broth instead of chicken broth and cream cheese because I had no sour cream)

  5. I made this using ground turkey- otherwise followed exactly. It is very good and i will make it again.

  6. I have made this recipe many times and it is always delicious!!!! Yesterday, I was in a rush so I used prepared cooked and mashed potatoes and did not add the mushrooms – so good!

  7. Love this recipe, made a few personal preference vegetable changes , but cook over and over again.

  8. This was easy and fantastic! I omitted the frozen veggies and used only fresh veggies. I substituted mashed cauliflower for the potatoes. Sprinkled some cheddar cheese on top before I popped it in the oven. I’ll definitely make this again! Thank you!

  9. Delicious! Boiled the potatoes in my dutch oven and then after transferring the potatoes, cooked my meat mixture in the same pot. Added the mashed potatoes (subbed plain greek yogurt for the sour cream) on top with a sprinkle of cheese and popped in the oven since the dutch oven was oven proof.
    Didn’t have celery or mushrooms on hand but everyone liked it a lot!

  10. This was the best Shepard’s Pie I have ever made. The potatoes were delicious and the meat filling was light and flavorful.

  11. This is so good! Per hubby, does not taste diet! I followed the recipe to a tee, the only difference being that I used the beef broth for the mashed potato mixture as well.

  12. I was hoping to like this recipe but it just didn’t appeal to my tastebuds. I made it exactly as directed, so I’m thinking it might have been the fresh thyme that I didn’t care for. Oh well, Gina shares so many delicious recipes with us, so I won’t be at a loss finding another tasty one to enjoy!

  13. I’ve been OBSESSED with ground chicken, so I subbed that. Also cut the recipe in half because it’s just me. This is absolutely delicious! Exactly what I wanted, and I was not disappointed.

    I will admit, I used the instant mashed potatoes just because I was feeling a little lazy, and it worked LOL. I know homemade are much better, but if you want to save some time, it’s still delicious.

    I will definitely bookmark this recipe and make it again!

  14. This is my third time making this Shepherd’s Pie – it is delicious! I used frozen corn and peas but added fresh carrots. The first and second time, I used the celery and mushrooms but I didn’t add them in this time. I added a bit of melted butter and paprika on top before putting it in the oven. Great recipe Gina!!!

  15. I made this recipe today for my husband and I. It was absolutely delicious! I made some modifications for what we had in the house and our spice preferences, but the baseline steps were fantastic! Especially for the filling! Yummy! Thanks so much! 🙂

  16. This is one of our family favorites. I first made it a couple years ago, and then I made it again last night and we’d forgotten just how good it is. 🙂

  17. Easy to make . I divided it into 6 individual casserole dishes and freeze. I take it out in the morning when I know it’s going to be a busy day!
    Delicious; one of my husband’s favorites!

  18. I cooked this ahead as we had some guests visiting England from Hawaii. We all enjoyed it, apart from my English husband who says cottage pie doesn’t have any tomato. Time consuming, but easy. The Americans liked it!

  19. Avatar photo
    Georgie Bocian

    I made this for St. Patrick’s Day but I used Turkey because my husband needs to cut back on his red meat. I also used all chicken stock and used arrowroot flour. This recipe was easy and delicious.

  20. We enjoyed this for our St. Patrick’s Day dinner! However, I agree with the other reviews in regards to the prep time. It definitely took me much longer than 10 minutes.

  21. My go-to St. Patrick’s Day meal, and I make enough for double, for it freezes really well. I love Skinnytaste recipes and this is a family favorite. Thank you, Gina!

  22. Very good version of Shep pie. I used Bison 90% lean meat and yellow potato’s since that was all I had on hand. Definitely a winning recipe! Thank you!

  23. We make this regularly and it’s so amazing! Started using IMpossible meat because one of my daughters is vegetarian and it’s still fabulous!

  24. Avatar photo
    Julie Raymond

    Omg! This was so good and so easy! I meal prepped these into individual containers and didnt bake them so i can bake them “fresh” each night this week. My only regret is not making more because my husband was eyeing them and i have a feeling they will disappear quickly. Next time i will definitely double the recipe and make a large one to freeze. You are the best gina! I love all of your recipes

  25. OMG, this is probably my favorite skinny taste recipe yet, and I’ve been cooking Gina’s recipes for years! I’m not sure how I never came across this one! Great way to use up venison in the feezer:)

  26. This was very good. I wasn’t sure what size casserole to use, and prep time was way off for me, but overall this is a keeper!😊

  27. Excited to try this!  About how long do you recommend boiling the potatoes before checking for softness?  Thanks!

  28. This is my absolute favorite Shephard’s pie recipe! I would allow a little more time for the prepping but otherwise it is perfect as is!

  29. This is the go-to recipe I always use when making meals for families that have a new baby, those recovering from illness or surgery or for families after a funeral. Every time it has been made, I always get compliments on the superb recipe. It is a great comfort food, fabulous recipe and this is the perfect recipe for needed comfort soul food during a life event. If you are in need of a meal to take to someone, this is THE recipe!!!! Can’t recommend it enough!!!

  30. Lots of flavour n this shepherds pie. Definitely a keeper.  Tweeted a few things. Doubled the tomato paste and the Worcestershire.   

    1. I only ever make this with ground turkey or chicken. I also don’t add sour cream to the potatoes. I do add a tsp of butter though. One of my favourite recipes! I wish she would indicate the difference in fat value when subbing ground chicken for beef.

  31. Avatar photo
    Tammy Herrin

    Add at least 25 minutes to prep time. This is needed to wash, peel, and cut potatoes, onion, and celery

  32. This was so good! My very picky son had three helpings and asked me if he could have more later when he wasn’t so full. Husband loved it too. I omitted celery and mushrooms and used a chopper to chop the onions extremely small. Used Russett potatoes because that’s all I had. I may try this next time with a meat substitute (such as beyond burger) for a meatless meal.. Thank you for this amazing recipe, Gina! 

  33. Delicious!! So flavorful- my family did not miss all the butter and fat in traditional shepherds pie.  Thank you also for the PP link directly to WW!  That is such a great feature. 

  34. Avatar photo
    Valentina Sacco

    This was great ! Made extra for when baby # 2 arrives. But I have a question, when I freeze it do I thaw it out the night before or bake from frozen? Is it same temp? 400 for 30 mins? 

  35. Avatar photo
    Heather McGrath

    This was fantastic and I can hardly wait to make it again! I did personalize it a bit. I added a bit of white wine to meat and veggies and thickened it with cornstarch. I also love turkey and summer savory so used a fair amount of this and it tasted like Christmas dinner. For the top, I had butternut squash so I baked, scooped and mashed it up and did not have to add anything to it before putting on too of meat/veggie mixture. This was great served with cranberry sauce too!

  36. Freaking. Outstanding! Used turkey, not beef. Couple of other adjustments based on what I had plus 50% more vegetables. Used FF Greek Yogurt intead of sour cream. Added a thin layer of part skim mozzarella. Best. Ever. 

  37. Finally tried this recipe tonight and it was a huge success. To increase the veggie content, I reduced the ground beef by half replacing it with minced carrots (done in my food processor). The carrots simulates the texture and takes on the taste of beef. I also increased the quantity of mushrooms and frozen veggies. We all loved it. The sour cream added to the mashed potatoes made it deliciously creamy.

    Another skinnytaste success story! Never been disappointed by anything here 🙂

  38. Spices are good.
    Trying this next time with Sweet Potatoes on top and exclude the sour cream. Adds more fiber. I also might try adding some no sugar BBQ sauce as a variation.

    Size of dish should be listed.

  39. Would love to try this but I’m not sure I have a dish that’s a good size to use. What size casserole dish would you recommend? Thank you!

    1. I used 2 regular sized casserole dishes that I had. Once you spread the veggies on the bottom of the pan, then you can judge what kind of dish to use.

      1. This is so tasty! I followed the recipe as is. The fresh thyme and Rosemary made this dish so savory and delicious. 

  40. Avatar photo
    Gayle Johnson

    Very easy to make and delicious. I used refrigerated mashed potatoes to reduce labor and time.  Will definitely make again. 

  41. Real tasty pie. Very good recipe. Will make it again. My family devoured it. Thanks foe sharing.

  42. Gina, thank you for this!  I’ve always wanted to make my Irish hubby a yummy, healthy st paddy’s day meal and tonight I did!  While he has had the authentic, he loved this and holy cow – so did I. It is labor intensive so if you are on a time constraint make it ahead of time and cook later. 
    I halved it tonight so a serving and a half a piece, but that was actually a lot. Next time I will probably do 2/2/2 dinner, lunch, freeze. 
    Made it all as stated. 😋

  43. Dumb question, is it 1 & 1/2 lbs of potatoes? Meaning your “-“ icon in 1-1/2 is & as in 1 & 1/2?
    Sorry 🙁

  44. My husband usually makes shepherds pie so I sent him this to try.   Came out awesome and we made the mashed cauliflower instead of potatoes.   Wouldn’t know that it wasn’t potatoes.  Another great recipe Gina!!

  45. Avatar photo
    Sylvia Jeanson

    This is the best Shepards Pie. My family loves it. I wouldn’t change a thing in this recipe.

  46. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ Hubby is a huge fan of Shepherd’s pie! He wasn’t too happy at all about going on a diet with me but enter Gina and her amazing gift to turn something completely unhealthy in to something scrumptious AND figure friendly! My man will eat eggs and fruit all day just so he can have a double portion of this for dinner! Thank you, thank you, thank you! 

  47. Delicious and soothing on a cold rainy day!  I found this recipe easy to follow. I did have to ad lib on the veggies to use what I had by chopping and sautéing:
    Frozen grilled asparagus, fresh orange bell peppers, carrots and fresh onions. 

    I also used russet potatoes for the mash. 

    Also did not have the recipe seasonings except for salt and pepper. Used that sparingly. And salted to taste once served. 

    It was still delicious.  My fussy husband is even willing to have leftovers!

  48. I cannot help but say that Shepherd’s Pie must be made with lamb! I am an Australian and this would be described as sacrilege!! It’s the same in the UK. If beef is used, it should be called Cottage Pie. Could the name of the recipe be changed? Enough of that – the recipe (with leftover roast lamb substituted for beef) is excellent. I am working my way through pretty much all Skinnytaste recipes and all have been fabulous – thank you so much.

  49. This was so good!  We used leftover mashed potatoes and corn from Thanksgiving and a pound of turkey sausage.  I also added in some red wine I had open—delish!

  50. Being of English origin this is a staple in our house – but I always use leftovers (except for Fisherman’s Pie) leftover roast meat with juices, always add tin baked beans to every pie, and creamed corn to chicken, leftover pumpkin is mashed with potatoes to which I always add a handful of cheese. If there is stuffing from the chicken I dot the top of the pie with it – don’t mix in. Variety is endless , use whatever is around, and comfort is boundless.

  51. Love this recipe, but we have two vegetarians in our house. Could I replace the meat with portabella mushrooms and still have it freeze well?

  52. OMG – I love this meal. It is the perfect meal for a rainy fall day. It has plenty of flavor, and the last 2 minutes of broiling really seal the deal. I only cook for two, so when I make this I make an 8×8 for now and freeze the other for nights I don’t feel like cooking. 

  53. Recipe doesn’t say when to mix the meat back in to the veggie mixture? Obviously I figured it out, but just a note.

    1. I froze mine a few weeks ago. I thawed it this morning and it’s now in the oven. I’m waiting until it’s done baking to sew how the potatoes faired.

    2. Ok so the potatoes looked funky when I took the dish out of the freezer and thawed it. But once it baked, they potatoes ended up nice and creamy. After completely thawing I baked it at 400 degrees, uncovered for 30-35 minutes. I hope this helps you!

  54. This is a family (and kid) favorite! To save time, I use instant mashed potatoes (still throw in some light sour cream) and you would never know the difference. Great recipe!

  55. A keeper! Added Lipton onion soup mix for flavor. Also used frozen petit peas and carrots. Omitted the mushrooms and doubled the tomato paste. Also used ground turkey instead of beef. Will make again. Thanks so much for sharing!!!

    1. Forgot to mention, doubled the recipe and cooked on our outdoor grill to keep the house cool. Cooked onions and ground turkey on direct heat, then after adding the additional ingredients shifted my enamel pot with all ingredients to indirect fire 45 minutes @ 365 degrees. 

  56. I made this and used a large high side skillet. Topped the mixture right in skillet with potatoes- one less thing to wash. Family loves it

  57. I judge success by my husband going back for seconds — this one is a winner !  I used ketchup in place of the tomato paste which worked out great.  This took a little more time so I might make it a day ahead or during the weekend. This was truly a hearty comfort meal which I will make again.  

    1. Thanks Chesco

      I did not have and tomato paste so i went to the comments to see what people did and you were right at the top thanks for the tip of using ketchup I always read the comments after the recipe because you get great suggestions

  58. Can’t wait to try this! I know you mention you can swap in mashed cauliflower instead of potatoes, but does anyone know how much you’d need? I’ve got the 12oz Birds Eye Frozen Mashed Cauliflower – will that be enough? TIA!

    1. That’s what I use every time, and it’s SO good! I use 2- 12oz cartons of BE mashed cauliflower.

  59. Hello… if I don’t have tomatoe paste, will that ruin the dish? I’m pregnant and trying to make things with what we have to avoid going to the grocery store. 

  60. The casserole dish in the video is oval-shaped, but would a 9 x 13 be the right size? Or would it be more of the square-shaped 8 x 8 dish?

  61. This is hands down the best meal! It has become a weekly dinner for us and we cannot get enough!
    I want to make this for my sister who is pregnant so she can freeze it and make it one night once the baby is born. Do you need to thaw or can you just pop in the oven? Do you still bake at 400? For how long?

  62. Delicious and easy! Perfect for when I’m craving comfort food and the fact that it’s only 5 Smart Points per serving is the best part! Really great as leftovers too. 

  63. Avatar photo
    Cameron & Tanya Lavender

    This recipe is a regular weekly thing at our house September through & including April when the weather is cool/cold. It’s fantastic as written but I do play around with it some, using what I’ve got on hand.. I’ve made it with pureed cauliflower & it’s good, but tonight I made it with ground turkey & topped it with pureed butternut squash (zero points in those for WW folks)! OMG! To die for! Thanks Gina for the awesome recipe(s). Love your site & cook from it at least 3 nights a week. Share the site with friends all the time. Thanks again.

  64. I made this after Thanksgiving (Canadian) to use up a bunch of leftover mashed potatoes. I also used ground chicken as that is what I had. It was soo delicious! Good thing I packed some for my lunch the next day before I served dinner because my husband went back and ate the rest of the pan!

  65. Instead of baking, would it be ok to put in the slow cooker on high for 4 hours after sautéing everything?

  66. Avatar photo
    MARIAN KRAUSS

    Being a “Brit” and growing up with this meal, you have really out done yourself, Gina. It is the “BOMB” and what I will use from now on.♥

  67. Avatar photo
    Jennifer York

    I swapped out half the potatoes for cauliflower. Cooked with the potatoes, and run through a food processor to get it all super smooth. Can’t taste the difference.

  68. This looks delicious! I’d like to make this and put it in the feeeser until I’m ready to bake it. Maybe a weeks tops. Would I still put the potatoes on top or add that last? Do I need to thaw it first? 

    Thank you!!

  69. Delicious? My only criticism is that this recipe takes WAAAAAY longer than 10 minutes to prep, It took me longer than that to just peel and cut the potatoes and chop the other vegetables.

  70. Just put it in the oven.  Cant wait to try, QUESTION:  the prep time on the recites I’ve tried here seems to be quite different from the reality.  For example, this recipe took prob an hour and 10 minutes. 

    1. Has anyone cooked this from frozen? Would you recommend thawing it first? Covered or uncovered? Time and temperature? Any advice is helpful!

      1. I made this tonight and followed skinnytaste recipe. Next time I think that I’ll use some fresh veggies instead of the frozen. Easy, delicious and yummy on a cool winter’s night. Great comfort food.

  71. This recipe was delicious. My French Canadian mother used to make it with just 3 ingredients and I still love it to this day. She browned her lean beef with garlic and onions (to taste), then put hat in that first layer, then came either of plain canned or frozen corn or a can of creamed corn, and lastly a layer of mashed potatoes, with lots of butter, salt and pepper (scant). Bake at 350 for 30 minutes. Serve as is, or with catsup or gravy.

  72. Delicious cottage pie!!
    Very yummy and easy. I like that it can be prepared ahead. The name is incorrect. Shepherd’s pie is made with lamb. Any other meat and it is Cottage Pie.

    1. Gina directly says this four lines in…

      “Shepherd’s pie, a meat pie topped with mashed potato is traditionally made with lamb, when made with ground beef it’s actually called a cottage pie.”

  73. Avatar photo
    Heather Linteo

    Can you please advise what size casserole dish you used. Several people have asked and I am curious as well. I ended up just spreading the potatoes on top of my meat mixture in the pan and putting it in the oven. One less dish to clean is always a plus.

  74. I also wonder how this is 5 points. Any way I put it into my calculator it is 7. I notice this with quite a few recipes. Am I doing something wrong?

    1. Hi Mary. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  75. I am so excited to find this recipe — this is my husband’s favorite and he always wants me to buy it at Costco where it is a nutritional nightmare! One question … I am using ground turkey (93% lean) so I put everything into the recipe builder to see if it changed the points. Even though a pound of 93% lean ground turkey is one point less than a pound of 95% lean ground beef, the recipe builder gave me a points value of 6 points. Still a “good deal” in terms of points, but I’m confused as to how you got 5 points using the recipe builder. Thanks!

  76. This is absolutely delicious! It was perfect for a snow day—warm, comforting, and tasty! I substituted ground turkey for beef, and chicken broth instead of beef broth. I will definitely be making this again! 

  77. SO GOOD!!!! You will not regret making this. Follow the recipe exactly, just be careful not to undersalt. My boyfriend and I are now obsessed, added to my recipe book 🙂

  78. I made this tonight and it might be my favorite recipe on your site (and I’ve made many of them).  Perfect winter dinner. 

  79. This recipe is FANTASTIC, and simple to make. I made it with ground turkey instead of beef (simply what I had on hand), and it was delicious (and husband approved!). The leftovers almost tasted better than when it came out of the oven. I will certainly be making this one again!

  80. This looks really good and I’m going to make it. What size casserole dish is needed? Is it a 9″ x 13″?

  81. 2nd time making this and it was great again.  I halved the recipe and it’s perfect for two people plus some. 

  82. Can I make this as a freezer meal? I am making a bunch of freezer meals as I am pregnant and want to have meals prepared for when baby arrives.
    How do I modify this to make it freezer ready?
    Anyone want to suggest other freezer meal recipes that are healthy that would be highly appreciated.

  83. Avatar photo
    Andrea Westfall

    Does anyone know how many points this would be on the “old” Smart Points? (Pre-Freestyle). I think the only different would be the lima beans and corn being points. Maybe 6?

  84. I made mine with ground bison. Very good and filling! You don’t feel like you are missing out on anything,

  85. Pingback: Menu- March 19th – 26th – Bobbie Lane

  86. Avatar photo
    Mardy from Edmonds

    I doubled this recipe for a family dinner last night and am pleased to report, 2nds AND 3rd were had by all!  This is a keeper!  The only subs I made were vegan sour cream for my dairy free MIL, and fresh green beans and carrots for the frozen.  Thanks Gina!!

  87. Really good! I upped the seasonings a bit and did 1lb Yukon and 1 Head cauliflower for the top (boiled it all together and mashed it together with the method noted in the recipe). So delicous! Thanks for all the great recipes!

  88. The potatoes in this dish are magical. So happy to have this lightened up version to serve on St. Patty’s Day! A little more time intensive, but, I made 1.5 x and it will freeze well.

  89. Thank you so much for this recipe! We made it for dinner earlier this week, and it is, hands down, the best Shepherd’s Pie I’ve ever had. It gets even better overnight in the fridge as the seasonings blend a bit.

  90. Just FYI, Shepherds pie is made with lamb (hence the name), it’s called Cottage Pie if you make it with beef.

    1. Interesting.. I have never seen a Shepherd’s Pie that was made with lamb – only beef! And I’d never even heard of a Cottage Pie. 

      1. We make both in the UK/Australia but the names are important since shepherd’s herd sheep, not cows!

    2. I think they use lamb, for the Shepard pie, cause, it being that shepards have lambs. I wouldn’t want to eat my lambs. I would use th beef. and call what you want. Just my thought.

  91. I used ground 97% turkey (instead of beef) and mashed cauliflower (instead of potatoes). I also used the whole can of beef broth. Delicious. I’m getting 6 points per serving, but that’s for 6 servings – and I think that this really could serve 7-8. Another fabulous Skinnytaste recipe!

  92. Do not know how many times I have made this without reviewing. I usually make this in 2 smaller casseroles and freeze one for later. It is easy to put together and tastes so yummy. Tonight the whole casserole is going to a potluck. Thanks for another great recipe.

  93. Avatar photo
    Shannon Bailey

    Can you use ground turkey? I’m not a huge beef fan. How much would that change the nutrition?

    1. Avatar photo
      Jillian Buschman

      You could use Earth Balance or another non dairy butter substitute. It would obviously change the nutrition info. Another idea would be a plain non dairy Greek yogurt. I hope this helps! 

    2. I once saw a recipe for mashed potatoes that instead of cream or butter had olive oil and a little nutmeg. It ended up tasting very good. It’s obviously not low fat (or calorie, for that matter) so you’d have to adjust the calories/points.

    3. Depending on your reasons for avoiding dairy, goat cheese might be suitable.  Dairy gives me trouble in that it hurts my stomach and my joints hurt the next day, but I don’t have that trouble with goat cheese products.  Apparently the protein in it is different, or something.  I buy the plain goat cheese tubes at Costco (they taste a little less “barn like”) and use it on a lot of things in place of sour cream.  I also use it on salads.  

  94. Great recipe. Highly recommend. My whole family loved t.  My only question is when I put the nutritional info in the WW calculator it comes out as 7 freestyle points. Will be making again.  
    Thanks for a great recipe!

  95. Pingback: Skinnytaste Meal Plan (March 12-March 18) | Good Kitchen Blog

  96. Avatar photo
    Brenna Bowers

    Loved it! I didn’t have Yukon potatoes so I used red potatoes. Recommended to friends and will make again. ?

  97. Pingback: Weight Watchers St. Patrick's Day Recipes with Freestyle SmartPoints • Simple Nourished Living

  98. My husband loves this recipe! Do you need to thaw first if frozen? Thanks for all of the amazing recipes!

  99. Avatar photo
    MN Farmers wife

    Any specific reason for the yukon gold potatoes?  I’m not a fan, they don’t taste right to me. Are they lower in calories or starch or something?  Has anyone tried this with a half and half, potato and mashed cauliflower?  

    1. Avatar photo
      MN Farmers wife

      Sorry, should have read other comments first.  We’ve had shepherds pie before and liked it.  I’ll try this variation this week!  Thanks!! 

  100. So delicious! This is one of our favorites! It is SO filling too. Hard to believe it’s only 5 points!

  101. This recipe is awesome..
    I will make this again. ( what I really like is all the caloric information is included):).  I rate this recipe a 9…

  102. I make a lot of skinnytaste recipes every week. This is one out of the many me and the hubby didn’t care for as much. I think it needs more flavor next time, was a little bit bland. 

  103. Another excellent recipe! Loved the mix of vegetables in this shepherd’s pie. This is one of my favorite comfort dishes to order out and was so happy to find this delicious version.

  104. Pingback: Wild Mushroom Shepherd's Pie with Potato-Hazelnut Topping | Kelcie's Fresh Fridge

  105. Avatar photo
    Lauren Rooney

    This is delicious! I used fresh carrot, celery, garlic, onion & herbs. Frozen peas, corn & green beans. I can’t eat mushrooms so I left those out. I also added some herbs to the mashed potatoes & only used chicken broth ????????

  106. Yum!! Comfort food lightened up and you can’t even tell! Freezes great!! Made it many times but need some asap ? 

  107. I made this to use up some Thanksgivjng leftovers. Instead of the frozen mixed veggies, I used fresh-cooked green beans and corn. Instead of the mashed potato recipe listed, I used leftover mashed potatoes.
    I used the same “sauce” recipe and otherwise followed the recipe as written.

    I don’t believe that I’ve had Shepard’s Pie before this, but the flavor seems to be a bit on the bland side – though I like the concept. I think next time..I’d double tomato paste, deglaze pan with red wine, add balsamic vinegar and more spices.

  108. I am making your Shepherd’s Pie recipe this week for my parents, I have made it before, it’s delicious! But neither of my parents like Rosemary or Thyme:( what do you suggest I can replace these seasonings with?

  109. I have made this a few times and it is definitely one of my favorites! For the potatoes, I only use 1/4 to 1/2 cup because I think 3/4″ cups make them a little too soupy for my taste.
    Thank you for another great recipe!

  110. I love all Your recipes!! I’ve made several and have your books and we love it! I definitely will try this recipe it looks delicious! 
    Just wanted to put my 2 cents in though. I am British and actually making this lovely dish with beef actually makes it a Cottage pie! If made with lamb then it’s a shepherds pie! But none the less I’m
    Still looking forward to trying it! Thank you! 

  111. Thank you Gina!! I made this last night instead of my usual very heavy Shepherds Pie and it was delicious. I may add back in a few things.. cheese, a tiny bit more butter and a thicker gravy – but the overall rating was a thumbs up!

    Thank you for all you do! (and PS my family is off the boat Irish and we use beef )

    🙂

  112. Pingback: What’s up with this week? #2 – shutter pecan

  113. Pingback: Holiday Eating and Back on Track | Diary of a Hungry Chick

  114. This recipe looks amazing! I can’t wait to try it! However I noticed on some of your recipes you don’t specify the size of the pan/casserole dish to use when creating your amazing recipes. This makes it a little difficult for me to figure out how much a serving size is (or in this recipe 1/6 of the pie). If it were up to me I’d eat the whole pie! lol Thanks for all your help and wonderful creations!

  115. Hi, made this tonite, and I lightened it up even more .  I left out the butter, sour cream and I only used one pound of potatoes mixed with a half pound of parsnips . My husband and I both attend WW and this fit right in our diet. Thanks. 

  116. Pingback: 25 Healthy St. Patrick's Recipes | Trading Cardio For Cosmos

  117. Pingback: Hearty & Healthy Shepherd’s Pie

  118. I would like to vegetarian-ize this using Morningstar crumbles. I have found a chicken flavored vegetable broth for the mashed potatoes, but not for the beef broth. I wonder what to use.

  119. Recipe is not gluten free if it contains flour. For gluten-free meal use gluten-free flour not regular wheat flour.

  120. This was a hit for my family, including a picky toddler. Used ground turkey and it was still flavorful. Will be adding to the recipe box. Thank you!

  121. This is a Cottage Pie not a Shepherd’s Pie. If you’re going to cook it please try to use the proper names. Shepherd’s Pie uses lamb, hence Shepherd’s Pie.

    1. relax – my mother’s family is off the boat from Ireland and they use beef. Thankfully Gina shared this recipe with us.

  122. MNF (Monday Night Football) dinner. My guys got 2 servings and I was quite satisfied with one????. Thank you.

  123. Hi Gina – Being a WW member, I am an avid follower of your blog and cookbooks and must confess, this is the first recipe of yours I’ve tried. We really loved it! Very easy and tasty. This gives me a boost of confidence to try more of your creations. You’re quite a genius!

  124. Avatar photo
    Esther Garcia O'Hare

    I’m chiming in a little late, but here goes:
    Have made this numerous times (traditionally)for my Irish-born husband, but prefer using ground turkey with a little poultry seasoning for myself.
    Would suggest warming up the broth prior to adding to the potatoes. For some reason, the potatoes seem creamier that way, not so stiff & pasty.
    Otherwise, great recipe!

  125. I have some potatoes left over from another meal and I was wondering can I use instant to make up from what I don’t have and combine the two.

  126. I want to use cauliflower instead of mash potatoes and II was wondering do you fix the cauliflower by boiling it and using butter to soften the cauliflower like you do potatoes

  127. If you were to make this as a freezer meal, do you have to bake it first or can you just assemble and then freeze? What would you recommend for cooking temp/time once it’s frozen? Thank you!

  128. I made a double batch with turkey and it came out great! My husband couldn’t even tell it was turkey. 

    1. I would freeze once it’s cooked, thaw in the fridge the night before then reheat in the oven or micro.

  129. Making this and some of your other other freezer friendly meals for my adult son. How do you suggest reheating from frozen? Thanks!

  130. Avatar photo
    Magali Cromar

    Made this tonight! Although I did make it with turkey, and I used chicken broth, but It was delicious! 

  131. Hi Gina! I love ALL of your recipes and cookbook AND planner! It has helped me so much. My only thing is that when you mark a recipe gluten-free, will you please mark which ingredients would need to change to make it GF?  You have regular flour down, but what GF flour would work best with this recipe? Thank you so much!

  132. I made this last night … Two thumbs up! I knew it was going to be a big hit and made a double batch using 1/2 cauli and 1/2 potatoes for the topping. One for now and one for the freezer! Another great recipe Gina! Thank you 🙂

  133. used ground turkey meat and used mashed/whipped cauliflower as topping…turned out great for my Downton Abby good-bye dinner last Sunday evening.

  134. I love the flavor! I used half potatoes/half cauliflower. I was able to shave off 1 SP and could probably make it 4 SP if we do 8 servings. thanks for the recipe

  135. Avatar photo
    Alecia Haigler

    Just tried this dish!! Really yummy!!! I added two 1 point velvetta slices to mash. Very good recipe!!

  136. I just made this and it is excellent. A really hearty option for low points! This is perfect for the colder weather and it is so savory and delicious.

  137. I just started ww and was looking for some variety and came across your site. This recipe turned out amazing! My husband usually dislikes anything "skinny" or light. Normally he only likes mashed potatoes with a pound of butter, but he loved this! I also loved this recipe and can't wait to try more.

  138. Delicious! I love to cook (and eat, thus the Skinny Taste). My wife bought me the cookbook and the recipes we have tried thus far have been delicious. These and WW are helping me to lose the weight. And, my wife is losing, too!

  139. Wonder how many points plus if this were "real" shepherd's pie made with lamb. Never heard a cowboy called a shepherd or a shepherd herding cows! My favorite meat is lamb but I think it would be many more points!

  140. I made it with ground venison and it is amazing! I didn't have mushrooms, but added 1/2 cup of artichoke. Really good!

  141. I cant wait to try this- has anyone tried this as a freezer meal? I mainly do freezer meals for my family and am always looking for new freezable meals!

  142. We had this for dinner this week and really enjoyed it. I was surprised at how flavorful the mashed potato topping was with the chicken broth/sour cream. This recipe is a keeper.

  143. I just made this tonight with extra lean ground turkey and it was absolutely delicious!!! And I feel like it was fairly guilt free, tons of veggies, lean protein and just a think layer of potatoes on top (can use sweet potatoes to make it even better)! Thank you!! I will definitely be using this recipe in the future 🙂

  144. Gina – the print friendly button takes me to a print-friendly version of a honey baked ham… is there a way to repair that link? Thanks!

  145. Gina – you did it again! This was amazing. It tastes just like the original, I would never have known it was a "skinny" version if I didn't make it myself. Thank you so much for all your recipes. I use them almost exclusively and am down 10 lbs on Weight Watchers. I couldn't have done it without Skinnytaste! I'm from Long Beach, so I'm happy to see you're from Oceanside. Keep up the great work! 🙂

  146. Thank you for this recipe, it was delicious!

    I made it in a 9×13. My only tweaks were I doubled the amount of sour cream in the potatoes and I used smoked paprika. Also when I ate mine, I added in some hot sauce.

  147. I love your recipes – thank you for sharing them One request – can you start adding how long it takes to prepare them? That would really help me in my planning!!

  148. Thanks for pulling this recipe from the vault, Gina! I can't wait to make it for St. Patrick's Day next week!

  149. i was always told it is not shepards pie unless its made with lamb as shepards tend to sheep, if beef or any other meat is used its called cottage pie.

  150. Been married to an Englishman for twenty plus years and never made him Shepherd's Pie. Go figure. That's about to change. Thanks for this great, simple recipe!

    1. So happy to read your comment because I was scrolling trying to figure it how to make it vegitarian. How much lentil ratio did you use?

      1. I made this vegetarian the other day using frozen soy crumbles (i.e., fake ground beef). It was really good and very easy to substitute.

  151. This is an ENGLISH dish not an Irish one! If you want Irish, use lamb, otherwise you are not actually celebrating St. Patrick's Day.

  152. Looking at that recipe and the amount of comments- hallelujah! I love that people love shepherd's pie! 🙂

  153. Avatar photo
    Natalie | Paper & Birch

    Shepherd's Pie has to be one of my favorite comfort foods but usually I find it's high in calories, etc so I never make it. Thanks for sharing this, Gina. Love this lightened up version! 😀

  154. Looks amazing.
    Anyone tried with Greek yoghurt in swap of the sour cream?

    Turkey is delish!
    a reg recipe would be best with a mix of lamb/pork and beef to give it a nice rounded flavor, and also break it up to make it leaner. that is the mix i use for meatballs etc.

  155. Avatar photo
    Steph Lynn Tank

    This was the best, most flavorful shepards pie I've ever had! I had some butternut squash left over from making your Butternut & Black Bean Enchiladas so I threw that in and it worked really well. I love this versatile recipe 🙂

    1. Avatar photo
      Steph Lynn Tank

      I'm not sure that'd work. As long a you've got enough potatoes to cover the top, you should be ok, but the bigger the surface the thinner you have to spread the potatoes. Let us know if you try it!

  156. I made this last night and my whole family loved it! It was very easy and tasty. The only change I would make is to chop up the mushrooms because one of my daughters kept picking them out. 🙂

  157. Avatar photo
    Casey Tolfree

    If you are going to bake next day at what point do you refrigerate? With potatoes or separate?

  158. I figured I should probably comment on how much I enjoy this recipe, given that it has made it into highly-coveted family-favorite status. I love how healthy this is, and yet it's easy enough for me as a novice cook to pull off. I have made it just as written and it is delicious; however, due to budget constraints, I typically use only 1/3-1/2 lb beef with extra vegetables to make up the difference, and it still turns out lovely. I also usually add more tomato paste, less broth, and more spices. And it freezes well, too!

  159. Really good! I made this with half mashed potatoes and half cauliflower. It's so helpful having a site that offers WW point recipes. Thanks!

  160. I am going to make this for my husband tonight and am wondering if you have a simple side dish that you would recommend to go with this dish?

  161. I"m making this and your chicken, broccoli noodle casserole while I'm home with the kids for an ice day. Bam! Dinner for the week will be done. Love all of your recipes!

  162. I made this tonight exactly as the recipe is listed except I used pre-made potatoes from a bag and added the chicken broth and sour cream. It was delicious. The whole family loved it! Thanks!

  163. This would be way good if you made cauliflower mashed 'potatoes', instead of using regular potatoes.

  164. I made this tonight and it was a huge hit with my hubby, two toddlers, and me! I had made it in the past and used bouillon for both the chicken broth and beef broth…big mistake. Using real broth like I did tonight makes a huge difference when it is such an important flavor. Fresh herbs were a nice touch too…well worth the cost. Thank you for making such delicious meals and doing all the hard work of calculating calories so easy on the rest of us!!

  165. Avatar photo
    Raylene Roshko

    Made this yesterday for St.Patty's Day. It was good comfort food. All the recipes I have made from your blog have turned out great.

  166. This was amazing! Made it with 1/4 potatoes, and 3/4 cauliflower, and lean ground turkey. Also reheated excellent, for lunch and leftover dinner during the week. Love all your recipes!

  167. Avatar photo
    Julie Bourgeois

    What to do to replace onions and mushrooms if it matters if I add or not? Hubby dislikes these 2 ingredients.

  168. This is my favorite dish of yours! I use white sweet potatoes and my husbnad never knows the difference!

  169. Made this for the family including three teenaged boys last week. They chowed down 🙂 I grated a little low fat pepper jack cheese in the potatoes and on top and it was a nice addition. Made the top a little crusty and gave it a little kick. Thanks Gina!

  170. Avatar photo
    killershwoopy

    This was ok — enjoy your other recipes on here more. The potatoes were bland, so I added red pepper, LOTS more paprika than called for, lots of black pepper, small amount of grated humboldt cheese. I seasoned the vegetables with veggie seasoning, too. Meat was pretty good. My favorite recipe of yours is definitely the chicken in white wine/vinegar recipe (poulet au vinagrei?), that's just phenomenal.

  171. I made this tonight. I'm originally from the UK – so I've had this all my life with lamb. However it was really great with beef! This was a huge hit with my two teenage step-children and my husband! Will be putting this one in the meal rotation. Thanks for all your great recipes!!!

  172. I made this last night, my first recipe from this site. It tasted very good, and I will make it again. I love how there are a variety of veggies in the dish, making it more healthy than traditional shepherd's pie. The only thing I changed was I used chicken broth instead of beef broth because that's what I had on hand. Next time, I might try it with sweet potatoes to add even more vitamins. I am looking forward to trying out more recipes from the site, thanks!

  173. Avatar photo
    Vanessa DeRousseau

    This is a almost a completely different variation but figured I would share what I did tonight…
    I did a southwest version, so its probably not even shepherds pie anymore but oh well,
    I used sweet potatoes instead of regular and used chipotle peppers in adobo sauce to give them a heartier taste then used a variation of veggies such as onion, mushroom, green and red peppers, corn and poblano peppers. Obviously changed the spices as well and used taco seasoning.
    My husband loved it but hes also a fan of spicy food with a southwest flare.

  174. this is one of my all time faves! I am a vegetarian now, so I sub 1 lb red kidney and garbanzo beans for the meat. I usually double the recipe so that is 1 can each. I freeze one whole pie to eat reheat another night. soooo good!

  175. Avatar photo
    Working on it...

    When I make Shepherd's Pie, instead of mashed potatoes, I top it with mashed cauliflower. Tastes, looks, and feels remarkably similar, but waaaay less calories!

  176. My step dad always makes Shepards Pie in the Fall/Winter. I just recently moved to another state and can't wait to make this and remind me a tad bit of home! 🙂

  177. I made this recipe last night and it was delicious. Thank you! I didn't have any beef broth on hand, so I used vegetable stock instead. I substituted mushrooms with a green pepper and white turnips and subbed sour cream with greek yogurt because that's what I had on hand.

  178. Hi
    I can't wait ot try this but what if i didn't use the frozen veggies and just used a can of corn instead, would that effect the points since corn has points and veggies don't, any idea for a point value on that
    thanks

  179. I made this last night, and it was fantastic!!!
    It freezes well, and the whole family loved it!! You wouldnt know it was a lightened version of Sheppards pie. It reminded me of tater tot casserole, with mashed potatoes instead of tater tots!! This is a keeper and I will make it many times more!!

  180. Do you know if this freezes well? I love all of your recipes and like to make them in large quantities and freeze in individual portion containers for lunches / dinners throughout the week. I wasn't sure if this would freeze well with the potatoes or not. Thank you!!

  181. Thank you so much for all that you share. It's hard being on a diet/diabetic and still keeping the skinny minny hubby happy. I have to watch carbs while watching my budget not an easy thing to accomplish. Thanks for making it easier.

  182. THANK YOU so much for this incredibly tasty recipe. My entire family devoured it including 3 picky teenagers! I cannot believe how flavorful and true to the classic dish this tasted. Again another winner. I am a HUGE fan of all your recipes…have tried many recently and every single one was a winner.

  183. just finished making it..it's great..i used half yukon gold potatoes and half sweet potatoes and used 16oz veggies mix instead of 10 oz..the thyme was a bit too much for me…but everything else was great..followed directions exactly

  184. Gina – I just want to say, you are awesome! I made two of your recipes today alone, and both were fantastic. The cream of asparagus soup was so delicious, I couldn't get over it. Unfortunately I only had 1 lb of asparagus and had to half the recipe! The shepherds pie was so good. My 2 year old who eats barely any veggies ate it up! Thank you so much!

  185. Can this be made a day ahead? Does it freeze well? I've never done it that way, but I just thought I'd ask. Thanks!

  186. It's in the oven right now! I just want to eat it right now but I know, I have to wait! I tasted the mix before putting in the baking dish and it was excellent, so it must be 10 times better with the potatoes! I took the lazy way out and am using a low ww point instant potato mix for the topping. Oh, and I had to use a much larger baking dish and it's still fills the whole thing! Thanks for another amazing recipe!
    Kristen

  187. Made this tonight but haven't eaten it yet. Did anyone else notice that the potatoes just barely covered the whole pan? Not quite as pictured. I weighed the potatoes before peeling, could that affect the 2 pound ratio?

  188. OMG THIS WAS YUMMY!!!! The only thing I changed was use turkey meat only because that's all I have (don't normally have red meat). It was perfect! My fiancee is a super picky eater and he loved it too!

  189. Made this for Friday night's dinner. Delicious. Leftovers were fantastic tonight. Every single recipe I've made from Skinnytaste.com has been fabulous. I mentioned how great this website was at our Weight Watchers meeting. Thank you, Gina.

  190. After a friend made this for dinner at her place last week, I knew I had to make it! And it was super easy! I didn't have a big enough pan, so I put it in 3 loaf pans. Two are in the freezer, and one is in the fridge for tomorrow's dinner. Thanks!

  191. loved this! i'm a huge shepard's pie fan but i'm trying not to eat it right now when i'm trying to lose weight…this was delicious and so full of flavor! i put spinach in mine as well and did happen to add a bit of cheddar on top…oops! 🙂 i drizzled some ketchup on mine when eating it as well. thanks so much!

  192. Thank you so much for creating this recipe! Major comfort food cravings happening here, and this was a nice healthy way to satisfy them. I ended up drizzling a little bit of ketchup into the mixture (just personal taste), and used smoked paprika instead of regular. Very tasty!

  193. i came across this recipe and thought there is no way this could be good because of the simple ingredients. however, i gave it a shot last night and i'm so glad i did. not only was it very flavorful, but it was the prefect comfort food in this cold weather. thank you skinnytaste!!!!!

  194. I made this tonight and thought the flavor was great! I used smoke paprika on the spuds (which I thought were simple and a nice addition to the overall dish), and I think it added a nice note to everything. My veggie-hating hubby didn't love it, but he did go back for seconds, so I see that as a success! Thanks for another yummy dish!!

  195. I am going to do this by topping with cauliflower mashed potatoes…..adds more veggies to the dish……

  196. I was not a big fan of this one…The mashed potatoes were pretty gross, I even added a bit of Light Butter and Skim milk for more flavor but they just didn't quite taste right. I did enjoy the Rosemary & Thyme it added great flavor to the broth.

  197. Gina, your site is fantastic! For the past two weeks i've been making your recipes for dinner and we are thrilled with the results!

    I do have a question on this one… I cook for two, just my significant other and I. This makes A LOT. I didn't have an 11×7 so I split it between my 5×9 and 8×8. Do you think I'd be able to cook one now, freeze one and then pull it out in a few weeks to finish cooking?? Thank you so much for the wonderful site!

  198. Made this tonight and it was FABULOUS!! I can not wait for the left overs i have packed for lunch tmrw!

  199. We thought the thyme and rosemary was a bit overwhelming in this recipe. I want to make it again without these seasonings.

  200. Do you know what the break down of points would be if you used your cauliflower puree instead of potatoes?

    I am in love with your website!! Thanks!!

  201. Hi Gina! I made this tonight and just like all of your recipes it turned out won-der-ful!! You've been my heroine this year – I've been cooking your recipes and talking about how delicious they are and how exquisite your blog is all the time! Thank you for all the inspiration and joy! I wish you a Merry Christmas and a Happy New Year!!!

  202. I've made this twice since I found the recipe last week and we LOVE it. It's great making the night before and my day is that much better when I know I'll be having this for dinner! The portions are very generous for the points. Thanks Gina!!

  203. Another hit at our house! This was a nice, comforting dish. The only changes I made was to use the 12 oz. bag of mixed vegetables, and I used chicken broth in the gravy, because I didn't want to open two different cans of broth. Looking forward to leftovers tomorrow.

  204. This is indeed cottage pie, not shepherd's pie. It's not a criticism of Gina, it just seems to be a misunderstanding in America, and to Michelle, it's not about offending shepherds(!) but more like making burgers and calling them hotdogs. Also Ireland is not part of Britain.

  205. this was delicious! I used red bell pepper, spinach, carrots, green beans and onions for my veggie mix. Didn't have Worcestershire or tomato paste but it was good with what I had!

  206. Avatar photo
    Jen'sIn2Grapes

    Wow, so good, just made for dinner…as usuall, had to add a teaspoon of corn starch to thicken. Florida thins everything, sauce, blood. But extremely good. Bruce had 2 helpings, but he rarely eats during the day. 🙂

  207. Hi Gina, Made this once already but didn't cover it. The potatoes kinda dreis out but it was delish. Think I'llmake it tomorrow nite and bake it covered for a while them take the foil off and try and get the potatoes brown. Thanks for you website..I appreciate it. Debbie

  208. Is the serving size really 10.5 oz and only 7pts??? That seems like a lot of food and not that many points. I have already made this and it is wonderful. I just want to make sure I am calculating my points right!

    I love this blog!!!

  209. Hey Gina, this recipe looks fantastic! Just curious if you have any suggestions on adapting it to be vegetarian? Could I substitute veggie ground round for the ground beef? Or maybe lentils? Thanks for your ideas and inspiration!

  210. Gina, You are AMAZING!! I made this last night and it was sooo good!!! Thank you so much for posting theses recipes!! You're a rockstar!

  211. This was so delicious!! I made the topping with purreed cauliflower and some butter but otherwise followed the recipe.

    Can't wait to choose the next dish to make 🙂

  212. I made this tonight, and it was great. Very tasty and my husband is really enjoying it (as I type). It is surprisingly a lot of food for the points. I even used 1.25 lbs of ground beef and more veggies, and WW recipe builder calculated it as 7 P+ per serving. I will definitely make this again!

  213. Avatar photo
    It is what it is

    I made this yesterday (my MIL was in from NJ and I wanted something new for St. Patrick's day). My grocery had fresh diced veggies so I used those instead of frozen. I also used store bought fresh mashed potatoes (I wasn't going to have the time to make them myself) and I used some Kitchen Bouquet (which is an old fashioned ingredient to punch up stews and soups) instead of the Worcestershire (which I didn't have). It was SO good that my MIL had two servings. We have enough for leftovers tonight.

    Another winner!

  214. I made this recipe for my book club last night. We just read The Guernsey Literary and Potato Peel Pie Society (FABULOUS book) and I wanted to make something that resemebled a "potato pie", so I decided on this. EVERYONE raved about it and NO one new it was a WW friendly dish. Amazing recipe Gina!

    1. Love that book! Just starting a book club here. Will have to suggest it. Great idea on "potato pie"!

  215. Avatar photo
    Living a Changed Life

    We ate this last week! It was so good! Thank you for the incredible recipes. Keep them coming. 🙂

  216. Wonderful…again!!! We loved it here in Michigan. Its been full on winter and we needed comfort food. This was a great. It was a healthy, updated version of my mom's shepard's pie. I have been dreaming about this recipe since I saw it weeks ago. It was everything I dreamed. YUMMMM!

  217. OMG….this is goood! Made it last night. Used ground turkey (it was defrosted) with boxed potatoes. Didn't have rosemary so threw in some herbs de provence. My family gobbled it up! Love your recipes! Thanks!

  218. Made this tonight and was very impressed. Wife enjoyed it. Followed recipe as is. Read so many great reviews it is hard to decide what to make next, but I guess that is the fun part.

  219. Made this last night and it turned out great! I omitted the mushrooms though since my family doesn't like them.
    Tonight I'm making the Minestrone Soup!! I'm so glad that I found this website!

  220. ddaaaannnnnngggggg gina. this was SO GOOD. i made it tonight to the rave reviews of hubby. i've made close to 12 of your dishes in the past 3 weeks (resolution was to try new recipes… guess i'm achieving that goal!!), and every one turns out so incredibly delicious. WW is gonna be a breeze with food like this. thank you for all you do!!!

  221. Made it last night and used ground turkey, homemade turkey stock with a little red wine, and added carrots instead of the frozen veggies – it was delicious!

    I really want to try this Cottage Pie with the mashed cauliflower, it sounds delicious!

  222. Avatar photo
    Gina @ Skinnytaste

    I love how everyone changed this recipe. I'll have to try it with half potato half cauliflower next time!

  223. Made this last night and what a hit! No one could tell I did half potatoes and half cauliflower…even me! I'm no veggie lover so I put the veggies in the food processor so my family would leave the chunks of veggies out. Everyone thought it was delicious! Thanks Gina, not a single one of your recipes I've tried has failed!

  224. I found your site yesterday when I browsed the internet for WW recipes, and I'm so happy I did! Made your Shepard's pie today and we loved it 🙂
    Best regards, Johanna from Sweden.

  225. I love this recipe, I used half potatoes and half cauliflower nobody could taste the difference, until I told them. I also added more fresh vegetables, and used half ground chicken and half very lean ground beef…As stated nobody knew until I told them how healthy they were eating, and they were amazed at the flavour. It was great!! Thanks 🙂

  226. Made this for dinner tonight. I bought 80/20 instead of extra lean (stupid me for just grabbing from the shelf instead of glancing at the package), so I drained it and then rinsed it with it hot water before adding it back to the pan. The points will be higher than listed, but that is ok. Live and learn!

    It was SO good too. Perfect comfort food. I ended up splitting it into two 8×8 pans and putting one in the freezer for another time. Yay for make-ahead meals!

  227. I made this last night! I used lean ground turky and added lots more veggies! MMM MMM Good! Couldn't believe it! I gave your website a shout out on my new weight loss blog. You have the most wonderful recipes and can't wait to try others!

  228. I have made this before and it is delicious. I tried it a second time and subsituted the mashed potatoes for mashed cauliflower, you hardly notice the difference and it cuts down the carbs if you are watching that.

  229. @Joy, hope the kiddos get well! Sure, dried rosemary and thyme has a lot of flavor. You may want to use a little less and taste it for flavor. Enjoy!

  230. I was wondering if you thought dried herbs would work with this? I'm mostly a fresh herbs type of girl, but with 2 sick kiddos, I'm not able to get out to the store today and was planning on making this tonight. If so, what ratio?

  231. Made this last night for dinner (eliminate the mushrooms and increased the veggies) and the family LOVED it! Thanks for the great recipes – keep them comin'!!!

  232. I am making this tonight but doing regular and sweet potatoes together! I love that you put mushrooms in this!

  233. Glad you all like it!

    @Gwen- More veggies can never hurt! And yes, this makes great leftovers for lunch!

  234. This was wonderful! I don't like mushrooms so i chopped them up super fine & didn't even notice them in there. 🙂 I also added a 16oz bag of veggies instead of 10oz just cause that's what i had. I used dried instead of fresh herbs too & didn't peel the potatoes (it's just family so why bother!). Thanks for a great dinner (and some great lunches from the leftovers!)

  235. I made this recipe and I can't believe how good it is and how low in points! It was a great success!

  236. I just made this for dinner tonight and it was delicious! I used Morning Star crumbs since we're mainly vegetarian. The hubby loved it and the kids thought it was ok. I think next time I make it I'll do half potato/half cauliflower for the top. Thanks for a great recipe.

  237. I love shepard's pie!

    When I do my topping, I use a head of cauliflower and one potato – that way it lowers the calories but still has more of a potato texture and taste.

    1. Avatar photo
      Kimberly Sidor

      I was wondering if I could substitute the mashed cauliflower instead of potatoes. I'm going to give it a try tonight.

  238. @Anonymous- Aww, that's sweet!

    @Julie – What a great idea to change the pattern for the side with no mushrooms, love it!

    @Dave- Thank you! – Leave out the flour to make it Gluten Free.

    @Zayda- Let me know how it comes out!

  239. Love recipes! My son has Celiacs and needs to be Gluten Free, but most of your recipes are VERY easy to adapt….if they are not already GF!
    Thanks! Joy

  240. Company St. Patty's luncheon and I'm dieting. This will be my contribution. I've tried several of your recipes, so I'm not worried that it won't be enjoyed. Thanks for the help.

  241. Yes, you can you russet instead, same points.

    Cauliflower mash is another option, it would lower the points a great deal if you did so and would be a low carb option.

    I'm thinking of making Irish soda bread soon, I love Irish soda bread!! Stay tuned 🙂

  242. Avatar photo
    Curry & Gutierrez Family

    Quick question could I use russett potatoes for this? Are they less or more point or does it even make a difference?

    1. Can't imagine flavor any different. Just made a batch of veggie beef soup and don't like to freeze it, so am thinking straining it and using the contents as base, and juice thickened for gravy and making mashed spuds and see what happens.

  243. @Regina- Sure, why not! Ground lamb as well. If you buy very lean beef it doesn't effect the points much by switching to turkey, but I'm sure it would taste great with turkey too.

    Had to post something for all my Irish readers!

  244. I bet you could use ground bison and/or ground turkey too! (it might bother the purest folks but hey!)This looks oh so yummy!

    1. I have made shepherds pie many times with Minced chicken. I keep the ingredients simple and it is a hit every time

    2. I make exactly this with ground turkey all the time, but I add cauliflower to the mashed potatoes on top to add more veggies. It's wonderful!

    3. I add firm tofu, grated (I use a box cheese grater) into the lean meat mix, about a 50/50 mix. Had to add a little gravy coloring to brown it up. I add a tablespoon or two of Neufchatel cheese to the potatoes, lower in calories than cream cheese. Top the potatoes with a small sprinkle of Parmesan cheese. You can hide so many veggies in these pies!