Shepherd's Pie, Lightened Up
User Reviews
4.9
Shepherd's Pie, Lightened Up
Description
The recipe starts by boiling peeled Yukon gold potatoes and mashing them with chicken broth and reduced-fat sour cream for a smooth topping. Meanwhile, ground beef is browned and seasoned, then combined with sautéed vegetables like onion, celery, and mushrooms. Additional frozen mixed vegetables add texture and color. The filling is thickened using a flour and beef broth mixture, then simmered with tomato paste, Worcestershire sauce, rosemary, and thyme to build flavor complexity.
The meat and vegetable filling is spread in a casserole dish, topped evenly with the mashed potatoes, and finished with paprika sprinkled on top. Baking at 400°F produces a golden crust on the potato topping. This version reduces fat content via lean meat and lighter potato topping ingredients, balancing hearty comfort food appeal with a lighter profile.
Ingredients
- 1-1/2 pounds potato peeled, diced, Yukon gold variety
- 1 lb ground beef 95% lean
- 3/4 cup chicken broth
- 1 teaspoon olive oil
- 2 tablespoon sour cream reduced-fat
- 1 medium onion (diced)
- salt
- 1 celery chopped, stalk
- black pepper
- paprika
- 2 cloves garlic (diced)
- 8 ounces mushrooms (diced)
- 10 ounces mixed vegetables carrots, corn, peas, green beans, baby lima beans, frozen
- 2 tablespoons flour (or use GF flour)
- 1 cup beef broth fat free
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rosemary chopped, fresh leaves
- 1 teaspoon thyme chopped, fresh leaves
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Boil potatoes in a medium pot of salted water until cooked and soft.
- Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
- Meanwhile, heat a large deep skillet over high heat and brown the meat, season with 1 teaspoon salt and pepper to taste. Cook, breaking the meat up with a wooden spoon as it cooks, about 5 minutes. When cooked, set aside on a plate.
- Reduce the heat to medium-low and add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
- Add the frozen vegetables, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Whisk together the beef broth and flour then pour over the meat. Cover and simmer on low about 8-10 minutes, until the meat is tender and thickened.
- Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika.
- Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
- Remove from oven and let it cool 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1/6th of pie | |
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 331mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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