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. Need a low-glycemic cauliflower topping or a vegetarian version? We’ve got you covered: just see our tips below.
Created and tested by the chefs and dieticians at Health eCooks, this recipe is packed with healthful flavor. Check out more of our heart healthy recipes for delicious family dinners.
For a lower-carb option with more vitamins, steamed and mashed cauliflower is a popular choice. For added nutrients and fiber, mashed sweet potatoes are also a delicious and healthy alternative.
This version is not. By using lean ground beef and minimal butter, it contains only 55 mg of cholesterol per serving, making it a good choice for a heart-healthy diet.
The key is to simmer the beef and vegetable mixture until it has thickened properly before you add the potato topping. The flour in this recipe helps create a rich, thick sauce that isn't runny.
Yes, this is a great make-ahead meal. You can assemble the entire pie, cover it, and refrigerate it for up to 2 days. You may need to add 10-15 minutes to the baking time when cooking from cold.
Traditionally, shepherd's pie is made with ground lamb (as shepherds tend sheep), while cottage pie, like this recipe, is made with ground beef. The names are often used interchangeably today.
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Recipe yields 8 servings
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.
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.
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.
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.
While this recipe is best baked in the oven for a golden-brown topping, you can save time by preparing the components separately. Both the meat filling and the mashed potato topping can be made up to two days in advance and stored in airtight containers in the refrigerator. Simply assemble and bake as directed when you're ready to eat.
To lower the carbs and increase vitamins, replace the potatoes with an equal amount of steamed, mashed cauliflower. For a boost of beta-carotene and fiber, use mashed sweet potatoes instead.
Lean ground turkey or chicken can be substituted for the ground beef for a slightly lighter version.
Replace the ground beef with 2 cups of cooked brown or green lentils and substitute the beef broth with vegetable broth for a hearty plant-based shepherd's pie.