Healthier Shepherd’s Pie Recipe

Name: Healthier Shepherd’s Pie Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 1 small butternut squash; 2 parsnips; ¼ c plain greek yogurt; ¼ c fat free milk; 1 tbs butter; ½ tsp kosher salt; ¼ tsp pepper; ½ lb ground lamb; ½ lb ground sirloin; ¼ tsp pepper; 1 large onion; 2 cloves garlic; 1 tbs flour; ½ c chicken broth; 2 tbs tomato paste; ½ tbs Worcestershire sauce; 2 c frozen mixed vegetables; ¼ grated Parmesan cheese

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6
Calories
322 kcal
Course
Main Course
Cuisine
American, British

Healthier Shepherd’s Pie Recipe

Iris Warren

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A healthier version of a traditional favorite, this Shepherd’s Pie recipe is sure to warm your belly and soul. A hearty and satisfying meal for the entire family to enjoy.

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Ingredients

Servings

1 small butternut squash (peeled, seeded and cubed)
2 parsnips (peeled and cubed)
¼ c plain greek yogurt
¼ c fat free milk
1 tbs butter
½ tsp kosher salt
¼ tsp pepper
½ lb ground lamb
½ lb ground sirloin (90% lean)
¼ tsp pepper
1 large onion (diced)
2 cloves garlic (grated)
1 tbs flour
½ c chicken broth (low sodium)
2 tbs tomato paste
½ tbs Worcestershire sauce
2 c frozen mixed vegetables
¼ grated Parmesan cheese

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Instructions

Pre-heat oven to 375 degrees.
Place cubed butternut squash and parsnips in a large pot and cover with cold water.
Bring to a boil and simmer for 10 minutes or until fork tender; drain and place back in warm pan.
Add milk, butter, Greek yogurt, salt and pepper then mash or whip until smooth.
Meanwhile, in a deep sauce pan, brown lamb and beef over medium-high heat with salt and pepper for 7-8 minutes. Use a wooden spoon to break into small pieces.
Add onion and garlic and saute 5 more minutes until onions are soft.
Add flour and cook for 1-2 minutes before adding chicken broth, tomato paste and Worcestershire sauce. Simmer, stirring frequently, until gravy forms and sauce thickens, about 6-7 minutes.
Add in mixed vegetables and simmer 5 additional minutes.
Pour mixture into a large lasagna sized pan. Top with whipped butternut squash and parsnips then sprinkle Parmesan cheese on top.
Bake for 20-30 minutes or until bubbles form around the edges.
Turn oven to broil and cook additional 5-8 minutes or until squash topping becomes nicely browned.

Notes

Excellent source of Vitamin A, good source of Vitamin C, calcium and iron.

Nutrition Information

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Calories 322kcal (16%) Carbohydrates 25.8g (9%) Protein 21.9g (44%) Fat 15.3g (24%) Saturated Fat 6.4g (32%) Cholesterol 60mg (20%) Sodium 143mg (6%) Fiber 4.4g (18%)