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Shepherd's Pie

Prep Time35 minutes
Cook Time25 minutes
Servings: 4
Calories: 416kcal

Ingredients

Mashed Potatoes

  • 2 russet potatoes (peeled and chopped into 1" cubes)
  • 1 ounce reduced-fat cheddar cheese
  • 1 tablespoon soft tub margarine
  • ½ cup skim milk
  • ¼ teaspoon ground black pepper
  • 1 pinch salt

Filling

  • 1 teaspoon olive oil
  • 3 carrots (chopped)
  • 2 garlic cloves (minced)
  • 1 pound 96% lean ground beef
  • 1 tablespoon all-purpose flour
  • 2 tablespoon tomato paste
  • 1 cup low sodium beef broth
  • 1 cup frozen pearl onions (thawed)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 teaspoon Worcestershire sauce
  • 1 cup frozen peas (thawed)

Instructions

  • Pre-heat the oven to 400 °F. Lightly spray a pie dish with nonstick spray.
  • Wash, peel and chop the potatoes. Put the potatoes in a medium saucepan and fill the saucepan with just enough water to cover the potatoes.
  • Put the lid on the saucepan and bring the water to a boil over medium-high heat. When the water boils, remove the lid and let the potatoes boil for about 20 minutes, until easily pierced with a fork.
  • Drain the potatoes and return them to the saucepan along with 1 ounce of cheddar cheese and 1 tablespoon of margarine. Mash it all together with a potato masher.
  • Add ½ cup milk, ¼ teaspoon pepper, and a pinch of salt. Set aside.
  • Meanwhile, while you're waiting for the potatoes to boil, start making the filling by heating 1 teaspoon of oil in a skillet over medium heat.
  • Add the carrot to the hot pan and cook about 3 to 5 minutes, until the carrot is soft.
  • Add the garlic and cook for 1 more minute.
  • Add the ground beef and cook, stirring frequently, until the beef is no longer pink at all.
  • Sprinkle the beef with 1 tablespoon all-purpose flour and cook for 1 minute more.
  • Stir in the tomato paste
  • Stir in the beef broth, the thawed pearl onions, dried rosemary, dried thyme, and Worcestershire sauce.
  • Bring the mixture to a boil. When the mixture boils, turn the heat down to "medium-low" and let it simmer for about 15 minutes.
  • Stir the thawed peas into the filling.
  • Spoon the filling into the prepared pie dish and spread it around in an even layer.
  • Spoon the potatoes on top of the filling and use the back of a spoon or a spatula to spread the potatoes in an even layer.
  • Put the pie dish in the oven and bake at 400 °F for about 25 minutes, until the potatoes are slightly browned on top.