Light & Easy Shepherd’s Pie
Light & Easy Shepherd’s Pie is a healthier twist on the classic meat and potato dish. This meal is a fantastic comfort food recipe and it’s very simple to make. Have the man in your life make it for you on Mother’s Day. Or you can make it ahead by prepping the meat and potatoes. When you’re ready to actually eat the Shepherd’s Pie, simply put it in the oven and you’ve got a complete meal in no time with veggies in it, too!
Author: Sarah Koszyk
Recipe type: Dinner
- Cooking spray (I prefer using a Misto filled with my own oil)
- 1 pound 96% fat free ground beef
- 1 medium onion
- 2 carrots
- ½ cup low-sodium beef broth
- 1 Tbsp Worcestershire sauce
- 3 Russet Potatoes, sliced into big chunks
- ½ cup nonfat milk
- 1 cup fat free cottage cheese
- ½ cup shredded Parmesan cheese
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- Salt & Pepper to taste
Preheat the oven to 400° Bake. You can make the potatoes while preparing the beef.
Start to boil the water for the potatoes.
Click HERE for the mashed potato recipe.
Chop the onion. Spray a large frying pan with cooking spray. Over medium heat, cook the onion for 3 minutes, stirring occasionally.
Add the beef and cook for another 5 minutes until the beef is browned.
Chop the carrot and add to the pan. Cook for 1 minute.
Add the beef broth and Worcestershire sauce and let cook for 4 minutes, stirring occasionally.
Finish making the mashed potatoes.
Using a 9 x 13 glass Pyrex, layer the meat into the bottom.
Next layer the mashed potatoes. Bake in the oven for 20 minutes.
***TIP: you can pre-make this meal and just skip the final oven part. When you are ready to eat the Shepherd’s Pie, turn on the oven and bake for 35-40 minutes.
Serving size: 1½ cups Calories: 211.1 Fat: 4 Saturated fat: 2 Carbohydrates: 24.1 Sugar: 5.3 Sodium: 116.2 Fiber: 2.41 Protein: 19.8 Cholesterol: 38.7