Shepherd's Pie, Lightened Up
This healthier take on Shepherd's Pie features lean ground beef, a medley of fresh vegetables, and a delicious layer of Yukon Gold mashed potatoes on top, making it an ideal choice for all the meat-and-potato enthusiasts!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1-1/2 pounds Yukon Gold potatoes
- paprika
- 1 lb 95% lean ground beef
- 1 teaspoon olive oil
- 1 medium onion
- 1 celery stalk
- 2 cloves garlic
- 8 ounces mushrooms
- 10 ounces frozen mixed vegetables
- 2 tablespoons flour
- 1 cup fat free beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly rosemary leaves
- 1 teaspoon freshly thyme leaves
- kosher salt and black pepper
- 3/4 cup chicken broth
- salt and pepper
- 2 tablespoon reduced-fat sour cream
Instructions
- 1
Begin by setting your oven to 400°F (200°C) to preheat.
- 2
In a medium-sized pot filled with salted water, bring the potatoes to a boil and cook them until they are tender and easily pierced with a fork.
- 3
Once cooked, drain the potatoes and mash them together with chicken broth, sour cream, 1/2 teaspoon of salt, and pepper. Set this mixture aside for later use.
- 4
In the meantime, take a large deep skillet and heat it over high heat. Add the ground meat, seasoning it with 1 teaspoon of salt and pepper according to your preference. Cook for about 5 minutes, stirring with a wooden spoon to break the meat apart as it browns. Once done, transfer the meat to a plate and set it aside.
- 5
Lower the heat to medium-low and pour in the oil. Add the chopped onion, minced garlic, diced mushrooms, and celery. Sauté these ingredients over medium heat for approximately 5 to 7 minutes, or until the vegetables become soft.
- 6
Incorporate the frozen vegetables, tomato paste, Worcestershire sauce, rosemary, thyme, and the cooked meat into the skillet, mixing everything thoroughly. In a separate bowl, whisk together the beef broth and flour, then pour this mixture over the meat. Cover the skillet and let it simmer on low heat for about 8 to 10 minutes, until the meat is tender and the sauce has thickened.
- 7
Spread the meat mixture evenly across the bottom of a casserole dish. Top it generously with the mashed potatoes and finish with a sprinkle of paprika.
- 8
Place the dish in the oven and bake for 20 to 25 minutes. For the final touch, move it under the broiler for 1 to 2 minutes to achieve a golden-brown color on the potatoes.
- 9
Once done, take the dish out of the oven and allow it to cool for 5 minutes before serving.