Reduced Fat Shepherd's Pie

Total Time
Prep 15 mins
Cook 25 mins

I made this up as a compilation of the hundreds of shepherd's pie recipes that I have, and tried to make it a little healthier. You can use leftover mashed potatoes, slightly heated. I suppose you could also use instant, though I personally don't like those for anything. The mashed potato technique that I describe is just a very basic one, so if you have one that you like better, then feel free to do so!

Ingredients Nutrition


  1. Peel and dice potatoes in to 1" cubes, boil until fork tender, about 10 minutes.
  2. Drain and add about 3 tablespoons milk and 1 tablespoon butter.
  3. Mash by hand or with hand held mixer.
  4. If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
  5. Set aside.
  6. Brown meat with garlic, onion, carrots, and basil.
  7. Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
  8. Pour into a large 8x10 casserole and spread mashed potatoes on top.
  9. Sprinkle with cheddar cheese.
  10. Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.
Most Helpful

I used red beans instead of kidney beans and omitted the basil using fresh parsley in its place. I also mashed double the potatoes for the topping as my crew love them. Very good and hearty.

Cosmicwench December 18, 2002