Shepherd’s Pie, Lightened Up
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, a meat pie topped with mashed potato is traditionally made with lamb, when made with ground beef it’s actually called a cottage pie. Of course, you can make this with ground turkey like this Turkey Sweet Potato Shepherd’s Pie or try my vegetarian Portobello Shepherd’s Pie.
When I first posted this recipe many years back I spelled it incorrectly as Shepards Pie. I was quickly corrected and learned when this dish is made with lamb it is called “shepherd’s pie” because a shepherd looks after sheep.
How To Make Shepherd’s Pie
Can I prepare Shepherd’s Pie in advance?
Yes, this is a great make ahead dish! You cook it, assemble and leave it ready to bake, or freeze it for another night.
To Make Ahead: This is a great dish to prep and make ahead a few days in advance. Assemble and cover with foil. Refrigerate up to 2 days ahead, then bake in a preheated oven 400F about 30 minutes, or until heated through.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer safe containers for up to 1 month.
- Swap the beef for lamb, ground turkey or for a vegetarian version try this Portobello Shepherd’s Pie.
- If you want to keep the carbs low, top it with cauliflower mash instead. Leftovers freeze well and can be reheated later.
Shepherd's Pie, Lightened Up
- 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.