Healthy Kids Shepherd's Pie Recipe

               
Satisfy your comfort food craving with our heart-healthy shepherd's pie. Loaded with saucy ground beef and boldly seasoned potatoes, this one-pot recipe gets top marks for terrific flavor.
Bread icon
Ingredients
Recipe yields 8 servings
Potato Topping
1 1/2 lbs potatoes, quartered and peeled
2/3 cup skim milk
2 Tbsp unsalted butter
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
2 scallions, thinly sliced
1/2 tsp salt
Black pepper to taste
Filling
1 lb lean ground beef
2 Tbsp olive oil
1 1/2 cups chopped onion
2 large carrots, chopped
3 oz cremini mushrooms, sliced (about 1 cup)
1 Tbsp tomato paste
1 tsp fresh thyme leaves
1/8 tsp salt
Black pepper to taste
3 Tbsp sherry or red wine
2 1/2 cups reduced-sodium beef broth
2 Tbsp all-purpose flour
Play icon
Directions
Potato Topping
Step 1

Make topping: In a 4-quart saucepan, add the potatoes and cold water to cover by 2 inches. Bring to a boil and cook over medium-high heat until the potatoes are tender, about 20 minutes. In a colander, drain the potatoes. Return potatoes to pan and mash. Set aside.

Step 2

In a small microwave-safe bowl, combine the milk, butter, nutmeg and cayenne. Microwave on high for 20 seconds, or until butter is melted. Add the milk mixture to the potatoes and stir until smooth. Add scallions and season with salt and pepper. Stir gently. Set aside.

Filling
Step 1

Preheat oven to 375°. Line a rimmed baking sheet with foil; set aside. Heat a large skillet over medium heat. Add the beef and cook until just browned. Add the oil to the pan and heat until hot. Add the onions, carrots and mushrooms, and sauté, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the tomato paste, thyme, salt, black pepper, sherry and broth, and bring to a simmer over medium-high heat, stirring constantly. Stir in the flour and cook for 1 minute. Simmer uncovered until the mixture is thick and bubbly, about 15 minutes.

Step 2

Pour the beef mixture into a deep 8-inch baking dish. Spoon the mashed potatoes over the beef and place baking dish on lined baking sheet. Bake until the shepherd’s pie is bubbly around the edges, about 30 minutes. Cool for 10 minutes before serving.

Time: 90 minutes
Servings: 8
Calories: 293
Make this for: Heart Healthy
Play icon
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:293
total fat:12g
sat fat:5g
cholesterol:55mg
sodium:401mg
total carb:26g
fibers:3g
proteins:19g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Shepherd's Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Kids Shepherd's Pie Recipe

Ingredients
Recipe yields 8 servings
Potato Topping
1 1/2 lbs potatoes, quartered and peeled
2/3 cup skim milk
2 Tbsp unsalted butter
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
2 scallions, thinly sliced
1/2 tsp salt
Black pepper to taste
Filling
1 lb lean ground beef
2 Tbsp olive oil
1 1/2 cups chopped onion
2 large carrots, chopped
3 oz cremini mushrooms, sliced (about 1 cup)
1 Tbsp tomato paste
1 tsp fresh thyme leaves
1/8 tsp salt
Black pepper to taste
3 Tbsp sherry or red wine
2 1/2 cups reduced-sodium beef broth
2 Tbsp all-purpose flour
Directions
Potato Topping
Step 1

Make topping: In a 4-quart saucepan, add the potatoes and cold water to cover by 2 inches. Bring to a boil and cook over medium-high heat until the potatoes are tender, about 20 minutes. In a colander, drain the potatoes. Return potatoes to pan and mash. Set aside.

Step 2

In a small microwave-safe bowl, combine the milk, butter, nutmeg and cayenne. Microwave on high for 20 seconds, or until butter is melted. Add the milk mixture to the potatoes and stir until smooth. Add scallions and season with salt and pepper. Stir gently. Set aside.

Filling
Step 1

Preheat oven to 375°. Line a rimmed baking sheet with foil; set aside. Heat a large skillet over medium heat. Add the beef and cook until just browned. Add the oil to the pan and heat until hot. Add the onions, carrots and mushrooms, and sauté, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the tomato paste, thyme, salt, black pepper, sherry and broth, and bring to a simmer over medium-high heat, stirring constantly. Stir in the flour and cook for 1 minute. Simmer uncovered until the mixture is thick and bubbly, about 15 minutes.

Step 2

Pour the beef mixture into a deep 8-inch baking dish. Spoon the mashed potatoes over the beef and place baking dish on lined baking sheet. Bake until the shepherd’s pie is bubbly around the edges, about 30 minutes. Cool for 10 minutes before serving.

Share to Email