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Healthy Shepherd’s Pie

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 people
Author Megan

Ingredients

  • 1/4 pound Ground Beef 1 1/2 Cup Cooked (see notes)
  • 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
  • 15 oz. can Diced Tomatoes with juice
  • 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

Instructions

  • 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.
  • 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. Drain grease.
  • 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.
  • Add Kidney Beans, Worcestershire sauce and seasonings. Reduce heat to a simmer until potatoes are ready.
  • 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.
  • 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.
  • 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.
  • Cover with foil and bake for 20 minutes. Remove foil, top with shredded cheese and bake uncovered for 5 more minutes.
  • Cool for 10 minutes before serving. Enjoy!

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.