Total Time
1hr
Prep 30 mins
Cook 30 mins

I got this recipe from the About.com Low Fat Blog and modified it a little bit. My boyfriend, who studied for a year abroad in England, said that his English roommates would be proud! For a twist and some more color, try it with sweet potatoes!

Ingredients Nutrition

Directions

  1. In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
  2. Turn heat up to medium, and add in ground beef. Cook until no longer pink.
  3. Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
  4. While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
  5. Preheat oven to 400 degrees.
  6. Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
  7. Bake in oven for about 20 minutes until potato topping begins to golden up.

Reviews

(8)
Most Helpful

This was simple, quick, and pretty tasty for me. I followed the recipe except for the oil, as I didn't have canola so subbed evoo. This is the first time I have ever made or had Sheperd's pie, so I don't have a working knowledge of it but I did enjoy it. I am glad I gave it a try and we might try this again. Thanks for posting. = )

LoriInIndiana May 30, 2007

This was easy to make and very tasty. I used equivalent amount of fresh basil and parsley (to use it up). I also subbed celery for half the carrots and melted 6 slices of cheese on top during the last 5 minutes of baking. The meat part wasn't terribly similar to the shepherd's pie we get around here and it seemed like a lot of potatoes in proportion to the meat, but good, hearty comfort food. I'll make it again. Thanks for sharing. (By the way, in my house it serves more like 9 than 6. Very filling; I'm sure it'd be great for someone who's actually dieting - you wouldn't feel deprived at all)

littleturtle May 29, 2007

This is a great recipe. Only change I made was that I put low-sodium chicken stock in the mashed potatoes instead of butter and milk. Okay, I'll be honest, I also put about 1/4 cup low fat cream cheese :). This dish is hearty, the tomato paste brings out the flavors of the spices and meat, and I will be making it again! Thank you for posting this!

FoodIsLove84 December 02, 2013

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