4.1 from 51 votes
Simple Shepherd's Pie Recipe
Transform your dinner into a Scottish treat with our simple Shepherd's Pie. It's a lean yet lavish version that upholds the robust, hearty flavors you've always loved!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 Servings
Calories: 373 kcal
Course:
Main Course
Cuisine:
European
Ingredients
- 1 teaspoon Simply Organic Thyme Leaf
- 1 teaspoon Simply Organic Parsley Flakes
- 1/8 teaspoon Simply Organic Fennel Seed
- 1/2 teaspoon Frontier Fine Sea Salt
- 1/4 teaspoon Simply Organic Black Pepper Medium Grind
- 12 ounces white or yellow potatoes
- 2 tablespoons extra virgin olive oil
- 2 cups diced yellow onion about 1 large onion
- 1 pound lean ground beef
- 1/4 cup Greek yogurt
- 2 teaspoons arrowroot tapioca starch or tapioca flour
- 1 cup beef broth
- 1 14-ounce can no-salt-added diced tomatoes, drained
- 1 ounce shredded white cheddar cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cut the potatoes into 1/8-inch-thick slices. Boil in water for 4-6 minutes, reduce to a simmer, and cook until tender. Drain and set aside.
- Heat olive oil in a large saucepan over medium-high heat. Add onions and sauté for 3 minutes. Add the ground beef and cook for another 5 minutes, breaking up the large pieces with a wooden spoon. Drain excess fat.
- Season the beef with thyme, parsley, fennel seed, salt, and pepper. Reduce heat to medium and sauté, stirring constantly, for 2 minutes.
- Dissolve arrowroot in broth, pour into the pan, and allow the mixture to come to a boil. Remove from heat and stir in the diced tomatoes and Greek yogurt.
- Transfer the meat mixture to a 2 1/2 quart casserole dish. Arrange the sliced potatoes on top in an overlapping pattern. Top with shredded cheese. Cover with foil and bake for 30 minutes.
- Remove the foil and cook for another 15 minutes until the cheese is bubbly.
Cup of Yum
Notes
- Storage Info:
- Store Shepherd's Pie in the refrigerator for up to 3-4 days in an airtight container. You can freeze it for up to 3 months, either baked or unbaked. For reheating, if refrigerated, warm it in a 350-degree Fahrenheit oven (175 degrees Celsius) for about 20 minutes. If frozen, it's best to thaw it overnight in the fridge before reheating. Cover with foil while reheating to prevent the top from drying out or burning.
Nutrition Information
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
26g
(9%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
78mg
(26%)
Sodium
449mg
(19%)
Potassium
970mg
(28%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
356IU
(7%)
Vitamin C
28mg
(31%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 373
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 449mg | 19% |
| Potassium | 970mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.