Healthier Shepherd’s Pie

This version of shepherd’s pie uses lean ground beef instead of the traditional (and fattier) ground lamb. The cheese and sour cream in the mashed potatoes help the potato crust to crisp and turn golden in the oven.

Serves: 10Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 1½ lbs. 93% lean ground beef
  • 2 medium onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3 Tbsp. all-purpose flour
  • 1 tsp. dried marjoram leaves
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. Worcestershire sauce
  • 1 cup beef broth
  • ½ cup chili sauce
  • ¼ cup ketchup
  • 1 package (10 oz.) frozen peas and carrots
  • 1 package (10 oz.) frozen green beans
  • 3 cups mashed potatoes
  • ⅓ cup low-fat sour cream
  • ⅓ cup shredded reduced-fat Cheddar cheese

Directions

  • Preheat the oven to 375°F and spray a 9" × 13" casserole dish with nonstick spray. In a large nonstick skillet, cook the ground beef with the onion and garlic until the beef is browned and the onion and garlic are soft, about 15 minutes. Drain the fat, then return the pan to the heat. Add the flour, marjoram, and pepper. Cook, stirring frequently, for 4 minutes, then add Worcestershire sauce, beef broth, chili sauce, and ketchup.
  • Simmer the beef mixture for 10 minutes, then add the frozen vegetables and stir gently to combine. Pour the mixture into the prepared casserole dish.
  • In a large bowl, combine the potatoes with the sour cream and Cheddar cheese. Spread the potato mixture evenly over the meat mixture with a rubber spatula.
  • Bake until casserole bubbles and potatoes brown and crisp, about 35–40 minutes.

Recipe Information

Serves: 10

Ingredients

  • 1½ lbs. 93% lean ground beef
  • 2 medium onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3 Tbsp. all-purpose flour
  • 1 tsp. dried marjoram leaves
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. Worcestershire sauce
  • 1 cup beef broth
  • ½ cup chili sauce
  • ¼ cup ketchup
  • 1 package (10 oz.) frozen peas and carrots
  • 1 package (10 oz.) frozen green beans
  • 3 cups mashed potatoes
  • ⅓ cup low-fat sour cream
  • ⅓ cup shredded reduced-fat Cheddar cheese

Directions

  • Preheat the oven to 375°F and spray a 9" × 13" casserole dish with nonstick spray. In a large nonstick skillet, cook the ground beef with the onion and garlic until the beef is browned and the onion and garlic are soft, about 15 minutes. Drain the fat, then return the pan to the heat. Add the flour, marjoram, and pepper. Cook, stirring frequently, for 4 minutes, then add Worcestershire sauce, beef broth, chili sauce, and ketchup.
  • Simmer the beef mixture for 10 minutes, then add the frozen vegetables and stir gently to combine. Pour the mixture into the prepared casserole dish.
  • In a large bowl, combine the potatoes with the sour cream and Cheddar cheese. Spread the potato mixture evenly over the meat mixture with a rubber spatula.
  • Bake until casserole bubbles and potatoes brown and crisp, about 35–40 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat8g
Saturated Fat3.5g
Cholesterol50mg
Sodium400mg
Total Carbohydrate26g
Dietary Fiber5g
Sugars4g
Protein20g