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Healthy Shepherd’s Pie

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Shepherd’s pie is such a classic comfort dish. I found a way to lighten up the typical recipe without sacrificing any of the flavor. Basically, my recipe has less meat and more legumes/vegetables than other recipes. Since I am not a fan of lamb, my shepherd’s pie is more of a cow herder’s pie, because I make it with beef. This can also be a great way to sneak in lots of extra vegetables that need to be eaten up from the fridge.


Healthy Shepherd’s Pie

1/4 pound (1 1/2 Cup Cooked) Ground Beef*
1 Cup Carrots, diced
1 Cup Celery, diced
1/2 Cup Bell Pepper (any color), diced
1/2 Cup Onion, diced
2 cloves Garlic, minced
1 15 oz. can Diced Tomatoes, with juice
1 8 oz. can Tomato Sauce
1 Cup Frozen Corn
1 Cup Frozen Green Beans, 1 inch pieces
2 (15 oz.) cans Kidney Beans
2 teaspoons Worcestershire Sauce
2 teaspoons dried Parsley
1/2 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Pepper

Mashed Potatoes:
8-10 Medium Russet Potatoes (6 Cups peeled and chopped)
2 Tablespoons Butter
1 Cup Plain, Unsweetened Greek Yogurt
1 1/2 teaspoons dried Chives
1 teaspoon Salt
1/2 teaspoon Pepper
1 Cup Sharp Cheddar Cheese, shredded for topping

1. Pre-heat oven to 400 degrees and grease a 3” deep 9 x 13 pan. Mine is a Pampered Chef Stoneware Pan (Amazon Affiliate link). Set aside.
2.  In a large skillet over medium-high heat, cook the carrots, celery, bell pepper and onion with the ground beef until the meat is completely brown.
3. Add minced garlic and cook for just 60 seconds before adding remaining vegetables, tomatoes and tomato sauce. Cook on medium-high heat until the green beans are crisp/tender, about 5 minutes.
4. Add Kidney Beans, Worcestershire sauce and seasonings. Reduce heat to a simmer until potatoes are ready.
5. While the meat and vegetable mixture simmers, bring a large stock pot of water to boil. Add chopped potatoes and boil until tender, about 10 minutes.
6. Drain water from potatoes. Using a potato masher or hand mixer, blend the potatoes with butter, yogurt, chives, salt and pepper until the potatoes are smooth and creamy.
7. Fill the greased pan with the meat and vegetable mixture. Top with potatoes by scooping 1/2 cup dollops evenly over the mixture. Use a spatula to spread the potatoes as a smooth topping.
8. Cover with foil and bake for 20 minutes. Remove foil, top with shredded cheese and bake uncovered for 5 more minutes.
9. Cool for 10 minutes before serving. Enjoy!

Makes 8 to 10 servings.


*Notes: I often cook 1 to 2 pounds of ground beef at a time with a diced onion and freeze it in 1 1/2 cup portions in baggies. If you do the same, cook your veggies in this recipe with 1 Tablespoon Canola Oil. Add the pre-cooked beef in step 4 with the kidney beans so it doesn’t become too tough.